Create a rich sauce using a poached egg for this light, super-flavorful sauté of pasta, spinach and broccoli rabe.
Prep Time: N / A
Cook Time: N / A
Yield: 6 Servings
- 1 lb tagliatelle pasta
- 2 lbs Broccoli rabe, (2 bunches) washed, dried, coarsely chopped
- 2 tsp extra virgin olive oil
- 1 TB minced fresh garlic
- 1 tsp crushed red pepper flakes
- 5 oz baby spinach
- 1 ½ cup chicken stock
- 2 TB light cream cheese
- 2 TB lemon juice
- 2 TB fresh grated parmesan cheese
- 6 large eggs, poached
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.