Whole Wheat Pasta with Kale and Fried Eggs

If you think pasta is not healthy diet friendly you are wrong.  I have come to love pasta.  There is no way I am going to cut it out of my life.

Sometimes life just calls for spaghetti and meatballs.  I need those meatballs.

Other times life says go lighter and go green.  That is when this recipe comes into play.

First there is kale spiced up with garlic and crushed red pepper flakes.

Then you add some protein.  The original recipe calls for poached but I cannot do poached.  Sometimes life instead says go ahead and fry those eggs up.

Add with whole wheat pasta tossed in olive oil and Parmesan cheese and you have one totally delicious, totally filling, totally healthy pasta dish.

Whole Wheat Pasta with Kale, Fried Eggs, and Toasted Bread Crumbs

by Emily Morris, Adapted from Cooking Light

Prep Time: 55 minutes

Cook Time: 55 minutes

Keywords: fry entree pasta egg Italian

6032603

Ingredients (serves 4)

• 1 (2-ounce) piece whole-wheat baguette, cubed
• 2 tablespoons extra-virgin olive oil, divided
• 3 cups sliced onion (about 1 medium)
• 14 cups stemmed, coarsely chopped Tuscan kale (about 18 ounces)
• 1/2 cup water
• 1/4 teaspoon crushed red pepper
• 4 garlic cloves, chopped
• 2 1/4 teaspoons kosher salt
• 4 large eggs
• 8 ounces whole-wheat spaghetti
• 2 ounces pecorino Romano cheese, divided
• 1/2 teaspoon coarsely ground black pepper

Instructions

Preheat oven to 400°.

Place bread in a food processor; pulse until 1 cup fine breadcrumbs form. Combine breadcrumbs and 2 teaspoons oil on a baking sheet. Bake at 400° for 8 minutes or until toasted, stirring occasionally.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add onion; sauté 8 minutes or until golden, stirring frequently. Gradually add kale, stirring to wilt after each addition. Stir in 1/2 cup water, red pepper, and garlic. Reduce heat to medium; cook, uncovered, 12 minutes or until kale is tender, stirring occasionally. Stir in 1/4 teaspoon salt. Keep warm.

Fry 4 eggs in skillet pan with a touch of oil or butter.

Bring water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and place in a large bowl. Grate 1 ounce cheese. Add cheese, remaining 1 tablespoon oil, and black pepper to pasta; toss to coat.

Place about 3/4 cup kale in bottom of each of 4 shallow bowls. Top each serving with about 1 cup pasta mixture, 1 egg, and 1/4 cup breadcrumbs. Shave remaining 1 ounce cheese over servings.

Powered by Recipage