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Fettuccini with Winter Greens and Poached Egg
4.9 from 16 votes

Fettuccini with Winter Greens and Poached Egg

Fettuccini with Winter Greens and Poached Egg is an easy, pantry dinner recipe that take under 15 minutes and perfect if you're on a budget.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2 Servings
Calories: 342 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 4 ounces egg fettuccine pasta
  • 1/2 tbsp olive oil
  • 1/2 red onion sliced thin, small
  • 1/4 teaspoon kosher salt
  • 1 clove garlic (chopped)
  • 1 thyme leaves stripped from stem, sprig, fresh
  • 4 ounces chard 4 cups, chopped, winter greens
  • 4 ounces escarole
  • 4 ounces spinach
  • 4 ounces kale
  • 2 egg large
  • Parmesan Cheese optional for serving, fresh shaved

Instructions

    Cup of Yum
  1. Bring a medium pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain, reserving 1 cup of the cooking water.
  2. Meanwhile, to poach the eggs fill a large deep skillet with about 1 1/2 to 2 inches of water and bring to a boil, then reduce to a simmer. Crack the eggs into individual bowls. Gently slide eggs one at a time into the simmering water. Using a spoon, gently nudge the egg whites toward center of yolk. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firmer-set yolk. With a slotted spoon or spatula, remove eggs one at a time and drain on paper towels.
  3. While the pasta and eggs cook, in a large pan over medium-high heat, add the oil, red onion, season with 1/8th tsp salt, and cook, stirring occasionally, until starting to caramelize, about 3 minutes. Stir in the garlic and thyme and cook over medium-high heat until fragrant, about 1 minute.
  4. Add the greens and 3/4 cup of the reserved cooking water. Bring to a boil, reduce to a simmer, and cook until the greens turn bright green and are just tender, 2 to 3 minutes. Stir in the pasta and cook until heated through, 1 minute. Remove from the heat and season to taste with salt and pepper.
  5. Transfer the pasta to two individual bowls, about 1 1/2 cups each. Top with the egg and serve with grated cheese and fresh cracked pepper, if desired.

Nutrition Information

Serving 11/2 cups + egg Calories 342kcal (17%) Carbohydrates 51g (17%) Protein 16g (32%) Fat 9g (14%) Saturated Fat 1.5g (8%) Cholesterol 186mg (62%) Sodium 365mg (15%) Fiber 5g (20%) Sugar 2g (4%)

Nutrition Facts

Serving: 2 Servings

Amount Per Serving

Calories 342

% Daily Value*

Serving 11/2 cups + egg
Calories 342kcal 17%
Carbohydrates 51g 17%
Protein 16g 32%
Fat 9g 14%
Saturated Fat 1.5g 8%
Cholesterol 186mg 62%
Sodium 365mg 15%
Fiber 5g 20%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.