This meal of Spaghetti With Wilted Greens and Walnut-Parsley Pesto makes for excellent post-workout fuel--thanks to a great mix of whole grains and protein. Added bonus from this one-dish meal: You get plenty of antioxidants from the veggies, herbs, and walnuts.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.


Credit: Romulo Yanes

Recipe Summary test

5 mins
20 mins
25 mins
Makes 6 servings (serving size: 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

439 calories; fat 14.8g; saturated fat 2.9g; mono fat 6.8g; poly fat 4.1g; protein 20g; carbohydrates 62g; fiber 11g; cholesterol 186mg; iron 6mg; sodium 448mg; calcium 128mg.