Fresh whole wheat spaghetti with wilted greens and fried eggs

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

Family-Friendly, Mediterranean, Soy-Free, Vegetarian

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 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
Ingredient IQ
Dandelion greens are no ordinary weeds. They have a pleasantly earthy, nutty, and bitter taste and are packed with vitamin A, which supports healthy eyes and promotes better vision.

Nutrition per serving

Calories: 660, Protein: 26g (52% DV), Fiber: 11g (44% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2.5g, Saturated Fat: 6g (30% DV), Cholesterol: 265mg (88% DV), Sodium: 370mg (15% DV), Carbohydrates: 75g (25% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
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

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

Wash produce before use

1

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 ½ cup [⅔ cup] pasta cooking water.
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.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the greens and shallots (the greens in batches if needed), season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garlic and as many chile flakes as you like and cook until fragrant, about 1 minute. Transfer to a plate. Do not clean the pan.

3

Cook the eggs; finish the pasta

  • Set aside half the Parmesan for garnish.
In the same pan used for the vegetables, warm 1 to 2 teaspoons butter or oil 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, vegetables, 2 tablespoons [¼ cup] oil, half the Parmesan, and half 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 panko, remaining Parmesan, and any remaining chile flakes, if desired, and 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.