Tagliatelle with Spinach, Broccoli Rabe, and Egg
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
A poached egg creates a rich sauce for this light but super-flavourful sauté of pasta, spinach and broccoli rabe.
Ingredients
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)
Egg
6 large, poached
Fresh lemon juice
2 tbsp(s)
Instructions
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.
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