- 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
- 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
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.
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.
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.
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.
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