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Spaghetti With Wilted Greens and Walnut-Parsley Pesto

Photo: Romulo Yanes
Prep time 5 mins
Cook time 20 mins
Total time 25 mins
Yield Makes 6 servings (serving size: 1 1/3 cups)
This meal of Spaghetti With Wilted Greens and Walnut-Parsley Pesto makes for excellent post-workout fuel--thanks to a great mix of whole grains and protein. Added bonus from this one-dish meal: You get plenty of antioxidants from the veggies, herbs, and walnuts.

Ingredients

  • 1 (1-pound) box whole-wheat spaghetti
  • 1 bunch Swiss chard, chopped
  • 1 cup packed fresh flat-leaf parsley
  • 1/2 cup packed fresh baby spinach
  • 1/4 cup walnuts, toasted
  • 1 small clove garlic, peeled and chopped
  • 2 tablespoons plus 2 teaspoons olive oil
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 6 large eggs

Nutrition Information

  • calories 439
  • fat 14.8 g
  • satfat 2.9 g
  • monofat 6.8 g
  • polyfat 4.1 g
  • protein 20 g
  • carbohydrate 62 g
  • fiber 11 g
  • cholesterol 186 mg
  • iron 6 mg
  • sodium 448 mg
  • calcium 128 mg

How to Make It

  1. Bring a large pot of water to a boil over high heat. Cook pasta according to package directions; reserve 1/4 cup of pasta cooking water. Add chard after 5 minutes of cooking and drain; return pasta and greens to pot.

  2. While pasta is cooking, combine parsley, spinach, walnuts, garlic, 2 tablespoons oil, lemon zest, 1 tablespoon water, and 1/4 teaspoon each salt and pepper in a food processor; pulse until chunky.

  3. In a large nonstick skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Working in batches, crack eggs into skillet. Cook until the whites are completely firm but the yolks are still soft (about 2 minutes). Season eggs with remaining 1/4 teaspoon each salt and pepper.

  4. Toss reserved pasta mixture with pesto and enough reserved cooking water to make a thin sauce. Divide pasta among 6 shallow bowls and top each with a fried egg.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov