I don’t typically crave pasta due to the near-overdose I experienced while working in an Italian chain restaurant during college. However, I’ve started to get back into it – it’s a delicious, satisfying and generally easy meal, and with a few adjustments, can definitely be part of healthy diet.
The components of this recipe weren’t that especially well planned – more like what goes together and is on the verge of expiration in my fridge! Needless to say, you could adjust depending on what you have in yours, but I will recommend adding that poached egg on top. The runny yolk adds an awesome richness to whichever veggies and flavors are in the pasta.
- About 3-4 servings of brown rice pasta (I used half a bag of fusilli that was in my pantry)
- Small portion (2-4 oz.) ham or any other flavorful meat (bacon, prosciutto, etc.)
- 1/2 red onion (diced)
- 1 c. or so mushrooms (chopped)
- 1 jalapeno (diced)
- 1 c. or so broccoli (chopped)
- 2-3 c. spinach (chopped)
- olive oil
- garlic salt
- eggs (1 per serving)
- truffle oil (optional but HIGHLY recommended)
Cook pasta according to directions on package, erring on the side of under cooking, as the noodles will soften up further once combined with the veggies. In a large saute pan, heat a few tablespoons of olive oil over medium high. Add ham, onion, jalapeno, mushrooms and broccoli and season with garlic salt, coriander and salt/pepper (my random combination based on what I was feeling that night, but obviously you can change up the spices as you see fit). Once veggies are softened, add spinach and some additional olive oil and lower heat. Once spinach is softened, add additional spices to taste as necessary.
Drain pasta and rinse with cold water. Add pasta to saute pan with veggies and olive oil. Boil water in sauce pan for poached egg. Once boiling, add a splash of vinegar to water (this will help the egg white coagulate – I have found it to be vital to poaching success!). Crack egg into small bowl and stir boiling water in pot so it begins to swirl. Slowly pour egg from bowl into boiling water and use spoon to wrap white around yolk. Allow to cook for a minute or two or until white is fully cooked.
Put a few scoops of veggie/pasta mixture in a bowl and top with poached egg. I added some more pepper and topped with truffle oil because – why not?