In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Fresh whole wheat spaghetti with wilted greens and fried eggs
Soy-Free, Mediterranean, Vegetarian, Protein Plus
2 Servings, 770 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
- 7 ounces Talluto’s fresh whole wheat spaghetti
- 1 bunch organic curly kale or other leafy greens (about ½ pound)
- 2 to 4 cloves organic peeled fresh garlic
- 3 tablespoons grated Parmesan
- ½ cup panko
- 2 teaspoons red chile flakes (optional)
- 2 eggs
Nutrition per serving
Calories 770, Total Fat 38g (49% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 265mg (88% DV), Sodium 310mg (13% DV), Total Carb. 81g (29% DV), Fiber 12g (43% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 31g
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
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 kale and pangrattato.
2
Prep and cook the greens; 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, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 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.
3
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, 2 tablespoons [¼ cup] oil, the remaining 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 Parmesan pangrattato and as many of the remaining chile flakes as you like and serve.
Chef's Tip
Enjoy it fresh! Because our fresh pastas are so fresh, we recommend separating them before cooking so they don't clump together. After you add them to the boiling water, stir them a few times as they cook to keep them apart.
Kids Can!
- Separate the spaghetti.
- Press the garlic (if you have a press).
- Divide the Parmesan in half.
- Garnish with the pangrattato.