
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, Protein Plus
2 Servings, 660 Calories/Serving
15 Minutes
In just 15 minutes, whip up a fresh vegetarian pasta dish for the perfect weeknight dinner or weekend brunch.
In your bag
- 7 ounces Talluto’s fresh whole wheat spaghetti
- 1 bunch organic dandelion greens or other leafy greens (about 7 ounces)
- 1 or 2 organic shallots
- 1 or 2 cloves organic peeled fresh garlic
- ¼ cup panko
- 2 teaspoons red chile flakes (optional)
- 3 tablespoons grated Parmesan
- 2 organic eggs
Nutrition per serving
Calories 660, Total Fat 30g (38% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 265mg (88% DV), Sodium 370mg (16% DV), Total Carb. 75g (27% DV), Fiber 11g (39% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 26g
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.
Instructions
Wash produce before use
1
Cook the spaghetti
While the water heats and the spaghetti cooks, prepare the vegetables and panko.
2
Prep the vegetables and panko
- Remove any coarse stems from the dandelion greens; coarsely chop the leaves.
- Peel and coarsely chop the shallots.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- In a small bowl, stir together the panko and 1 teaspoon [2 tsp] pepper; season to taste with salt. Set aside for garnish.
3
Cook the eggs; finish the pasta
- Set aside half the Parmesan for garnish.
Serve
Kids Can!
- Separate the spaghetti.
- Press the garlic (if you have a press).
- Stir the panko with salt and pepper.
- Divide the Parmesan in half.
- Garnish with the panko and Parmesan.