Spaghetti With Wilted Greens and Walnut-Parsley Pesto

Spaghetti With Wilted Greens and Walnut-Parsley Pesto
Photo: Romulo Yanes
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.


Makes 6 servings (serving size: 1 1/3 cups)
Total time: 25 Minutes

Recipe Time

Prep: 5 Minutes
Cook: 20 Minutes
Total: 25 Minutes

Nutritional 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


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


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.


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