Photo of Tagliatelle with Spinach, Broccoli Rabe, and Egg by WW

Tagliatelle with Spinach, Broccoli Rabe, and Egg

Points® value
Total Time
30 min
10 min
20 min
A poached egg creates a rich sauce for this light but super-flavourful sauté of pasta, spinach and broccoli rabe.


Uncooked pasta

1 pound(s), use Tagliatelle

Uncooked broccoli rabe

2 pound(s), (2 bunches) washed, dried, coarsely chopped

Olive oil

2 tsp(s), Extra Virgin

Minced garlic

1 tbsp(s)

Crushed red pepper flakes

1 tsp(s)

Fresh spinach

5 oz, use baby spinach

Chicken broth

1½ cup(s), or chicken stock

Light cream cheese

2 tbsp(s)

Grated Parmesan cheese

2 tbsp(s)


6 large, poached

Fresh lemon juice

2 tbsp(s)


  1. Fill a large soup pot with salted water and bring to a rolling boil. Add tagliatelle and broccoli rabe and cook for 5-6 minutes or until pasta is done. Drain and reserve. Heat olive oil in a large non-stick skillet over medium-low heat. Add garlic and pepper flakes and cook for 5 minutes until garlic is softened. Add spinach and toss to wilt. Pour in chicken stock and bring to a boil. Swirl in cream cheese and lemon juice. Toss in pasta and broccoli rabe and season to taste with salt and pepper. Spoon into shallow bowls and top with one poached egg and 1 tsp fresh grated parmesan.