In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh whole wheat spaghetti with wilted greens and fried eggs

Soy-Free, Mediterranean, Vegetarian, Family-Friendly, Protein Plus

2 Servings, 720 Calories/Serving

15 Minutes

In just 15 minutes, whip up a fresh vegetarian pasta dish with a garlicky, cheesy pangrattato for the perfect weeknight dinner or weekend brunch.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

7 ounces Talluto’s fresh whole wheat spaghetti
1 bunch lacinato kale or other leafy greens (about ½ pound)
2 to 4 cloves organic peeled fresh garlic
3 tablespoons grated Parmesan
¼ pound organic grape or cherry tomatoes
¼ cup panko
1 teaspoon red chile flakes (optional)
2 eggs

Nutrition per serving

Calories 720, Total Fat 39g (50% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 265mg (88% DV), Sodium 310mg (13% DV), Total Carb. 69g (25% DV), Fiber 12g (43% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the spaghetti

Bring a medium sauce pot of generously salted water to a boil. Separate the spaghetti so the noodles don’t clump together during cooking. Add the spaghetti and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the spaghetti, reserving 1 cup [1½ cups] pasta cooking water.

While the water is heating and the spaghetti is cooking, prepare the kale and pangrattato.

Prep and cook the kale; make the Parmesan pangrattato

Remove any coarse stems from the kale; coarsely chop the kale.
Finely chop, press, or grate the garlic.
Set aside half the Parmesan for the pasta.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the kale and tomatoes season with salt and pepper, and cook, stirring occasionally, until the kale starts to soften and the tomatoes start to burst, 2 to 3 minutes. Stir in half the garlic and as many chile flakes as you like and cook until fragrant, about 1 minute. Transfer to a plate. Wipe out the pan.

In the same pan over medium-low heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the remaining garlic and cook until fragrant, about 1 minute. Add the panko and 1 teaspoon [2 tsp] pepper, season with salt, and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer to a small bowl and toss with half the Parmesan.

Cook the eggs; finish the pasta

In the same pan used for the kale, warm 1 to 2 teaspoons butter or oil (from your pantry) over high heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites are set and crisp and the yolks are slightly runny, 2 to 3 minutes.

Reduce the heat to medium and add the spaghetti, kale and tomato mixture, 2 tablespoons [¼ cup] oil, the remaining Parmesan, and ⅓ cup [⅔ cup] of the reserved pasta cooking water. Break up the eggs as you stir. Add more cooking water if needed to reach the desired consistency. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the spaghetti to individual bowls. Garnish with the Parmesan pangrattato and as many of the remaining chile flakes as you like and serve.

Kids Can!

Separate the spaghetti.
Press the garlic (if you have a press).
Divide the Parmesan in half.
Garnish with the pangrattato.

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