Spaghetti With Wilted Greens and Walnut-Parsley Pesto

Spaghetti With Wilted Greens and Walnut-Parsley Pesto RecipeRomulo Yanes


  • 1 (1-pound) box whole-wheat spaghetti
  • 1 bunch Swiss chard, chopped
  • 1 cup packed fresh flat-leaf parsley
  • 1/2 cup packed fresh baby spinach
  • 1/4 cup walnuts, toasted
  • 1 small clove garlic, peeled and chopped
  • 2 tablespoons plus 2 teaspoons olive oil
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 6 large eggs


1. Bring a large pot of water to a boil over high heat. Cook pasta according to package directions; reserve 1/4 cup of pasta cooking water. Add chard after 5 minutes of cooking and drain; return pasta and greens to pot.

2. While pasta is cooking, combine parsley, spinach, walnuts, garlic, 2 tablespoons oil, lemon zest, 1 tablespoon water, and 1/4 teaspoon each salt and pepper in a food processor; pulse until chunky.

3. In a large nonstick skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Working in batches, crack eggs into skillet. Cook until the whites are completely firm but the yolks are still soft (about 2 minutes). Season eggs with remaining 1/4 teaspoon each salt and pepper.

4. Toss reserved pasta mixture with pesto and enough reserved cooking water to make a thin sauce. Divide pasta among 6 shallow bowls and top each with a fried egg.

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  • Yield: Makes 6 servings (serving size: 1 1/3 cups)

Nutritional Information

Calories per serving:439
Fat per serving:14.8g
Saturated fat per serving:2.9g
Monounsaturated fat per serving:6.8g
Polyunsaturated fat per serving:4.1g
Protein per serving:20g
Carbohydrates per serving:62g
Fiber per serving:11g
Cholesterol per serving:186mg
Iron per serving:6mg
Sodium per serving:448mg
Calcium per serving:128mg

Good to Know

This meal makes for excellent post-workout fuel (a great mix of whole grains and protein). Added bonus: You get plenty of antioxidants from the veggies, herbs, and walnuts.