Pasta with Garlicky Greens and Fried Eggs
Elevate your weeknight dinner routine with this comforting and wholesome Pasta with Garlicky Greens and Fried Eggs recipe. Featuring tender spaghetti tossed in a luscious combination of sautéed garlic and wilted leafy greens like spinach, kale, or chard, this dish is both nutrient-packed and irresistibly flavorful. A hint of red chili flakes adds optional heat, while silky fried eggs with runny yolks create a rich, velvety sauce-like finish. Topped off with freshly grated Parmesan for a savory kick, this quick and satisfying meal comes together in just 30 minutes, making it perfect for busy days. Ideal for pasta lovers seeking a simple, healthy twist, this recipe strikes a beautiful balance of indulgence and nourishment.
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Recipe Information
Ingredients
- 250 grams spaghetti (or pasta of choice)
- 4 tablespoons olive oil
- 4 units garlic cloves, minced
- 150 grams mixed leafy greens (spinach, kale, or chard)
- 0.5 teaspoons red chili flakes (optional)
- 4 units large eggs
- 50 grams freshly grated Parmesan cheese
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Add the mixed leafy greens to the skillet. Sprinkle with a pinch of salt and cook for 3–5 minutes, stirring occasionally, until the greens are wilted. If using, add the red chili flakes for some heat.
Once the greens are cooked, reduce the heat to low and keep them warm while you prepare the eggs.
In a separate non-stick pan, heat the remaining 2 tablespoons of olive oil over medium heat. Crack the eggs into the pan and cook for 3–4 minutes, or until the egg whites are set but the yolks remain runny (or to your desired level of doneness). Season the eggs with a pinch of salt and black pepper.
Add the drained spaghetti to the skillet with the garlicky greens. Toss to combine, adding a splash of the reserved pasta water to loosen the mixture if necessary. Taste and adjust seasoning with salt and pepper.
Divide the pasta and greens between two plates. Top each plate with two fried eggs and a generous sprinkle of freshly grated Parmesan cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 3.8 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 971 mg | 75% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1408 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
