Spinach and Tomato Pasta With a Poached Egg

Makes 1 Serving

Ingredients

• 2ounces uncooked whole wheat penne
• 1tablespoon olive oil
• 2 medium beefsteak or heirloom tomatoes, cored and chopped
• Salt
• Pepper
• 1cup loosely packed baby spinach
• 2tablespoons nutritional yeast flakes
• 1/4 teaspoon paprika
• 2tablespoons fresh basil, chopped
• 1 large egg
• 1/2 ounce Parmesan, grated

Directions

1. Cook penne according to package directions and drain.
2. In a large skillet over medium-low heat, heat oil. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes are very soft and broken down, about 10 minutes. Add spinach, yeast, and paprika. Cook, stirring, until spinach is wilted and mixture is hot. Add penne and basil. Reduce heat to low.
3. Crack egg into a small bowl or dish, taking care not to break the yolk.
4. In a small pot, heat 5 inches of water over medium-low heat until it’s simmering. (You should be able to hold your finger in the water about 3 seconds, but no longer.) Add 1 tsp white vinegar (optional). Use a spoon to stir the water into a gentle whirlpool. Carefully slip egg into the whirlpool’s center. Poach 3 minutes, then use a slotted spoon to remove egg.
5. Top pasta with egg and Parmesan.

Nutritional Information: Servings: 1 | Calories: 531 | Fat: 24g | Carbohydrates:58g | Sugar: 9g |Fiber: 11g| Protein: 27g