Spaghetti with Bok Choy, Poached Egg and Parmesan Cheese

If this recipe looks familiar to you it's because it was the cover recipe for Vegetarian Times Jan/Feb 2013 issue. The recipe comes from page 59 of the magazine. When I received this magazine in the mail and saw the cover I knew that I was going to make this recipe. It was a hit with everyone including J. and so easy to make.

-1 Tbs. Olive Oil
-8 cups thinly sliced bok choy
-1 red bell pepper, thinly sliced
-1/2 tsp  red pepper flakes
-5 cloves garlic, minced
-1 cup vegetable broth
-4 large eggs
-1/2 pound whole wheat spaghetti
-4 green onions
-2 oz Parmesan cheese grated

Start a pot of salted water and cook the pasta to al dente.

Thinly slice the red peppers.

Thinly slice the bok choy.
Saute the vegetables in a large sauce pan with the red pepper flakes.
Cook for about eight minutes.
The mixture will wilt down drastically. 
Stir in the garlic and vegetable broth, bring to a simmer, simmer for three minutes.
Then keep warm.
It will smell delicious.
Stir in the drained pasta.
Poach as many eggs as you need in simmering water.

Top each bowl with the egg, some Parmesan cheese and green onions.
This will make four servings.
Serve warm.
Deliciousness for dinner.

Like I said in the introduction, this recipe was fantastic. There was the right amount of heat and all of the ingredients blended well together. I had never tried bok choy before, it had a mild flavor to it. It was expensive however, so if I remade this I might choose a different ingredient to use such as green cabbage. I was incredibly surprised that J. enjoyed this recipe since there were a lot of vegetables in it, but he really liked it, we'll be making this one again.


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