What's for Dinner?

Spaghetti with Wilted Greens and 

Walnut-Parsley Pesto

YUM! I've made this many times before so I thought it was time to share after filling my belly with this goodness tonight. I love what this meal has-a great mix of whole grains and protein. You also know what that makes for? An excellent post-workout fuel! Added bonus about this dish is that you get plenty of antioxidants from the veggies, the herbs and the walnuts. BONUS, as I like to call it, this meal only takes about 5, well-10 minutes to make the pesto and enough time to boil the noodles. So an easy, nutritious dinner for you and your family.

Here are the goods: 

-1 pound or box of whole wheat spaghetti or I used 1/2 brown rice noodles and 1/2 whole wheat because that is what I had

-1 pound swiss chard, chopped

-1 cup packed fresh flat-leaf parsley

-1/2 cup packed fresh baby spinach

-1/4 cup walnuts

-1 small (or I like big because I like garlic) peeled and chopped garlic

-2 tablespoons plus 2 teaspoons olive oil

-1 teaspoon finely grated lemon zest (this is key! I love the freshness of the lemon)

-1/2 teaspoon kosher salt

-1/2 teaspoon fresh ground black pepper

6 large eggs 

1. So you bring a pot of water to boil. Cook the pasta and after 5 minutes of cooking add the chopped chard and return cooking. Drain pasta and chard when done and return to pot.

2. While pasta is cooking, combine parsley, spinach, walnuts, garlic, 2 tablespoons oil, lemon zest, 1 tablespoon water, and salt and pepper into food processor, pulse until chunky.

3. Fry up your eggs w/ the remaining olive oil-make them over easy

4. Add pesto to noodles, might need to add a little water or olive oil to your desired consistency and for it all to mix together. 

5. Top bowls of green goodness with a fried over easy egg. 

*I made the whole recipe tonight, serves 6 but after Kadin, myself and the kids had some the leftovers makes for an easy lunch for tomorrow. 

GREAT meal. Hope you enjoy.