Spinach And Tomato Pasta With A Poached Egg

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Spinach And Tomato Pasta With A Poached Egg

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Poaching an egg takes a little practice, but once you’ve got it, it’s an impressive skill you’ll have up your sleeve forever.


  • ounces uncooked whole wheat penne
  • tablespoon olive oil
  • medium beefsteak or heirloom tomatoes, cored and chopped
  • Salt
  • Pepper
  • cup loosely packed baby spinach
  • tablespoons nutritional yeast flakes
  • 1/4 teaspoon paprika
  • tablespoons fresh basil, chopped
  • large egg
  • 1/2 ounce Parmesan, grated


  1. Cook penne according to package directions and drain.
  2. In a large skillet over medium-low heat, heat oil. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes are very soft and broken down, about 10 minutes. Add spinach, yeast, and paprika. Cook, stirring, until spinach is wilted and mixture is hot. Add penne and basil. Reduce heat to low.
  3. Crack egg into a small bowl or dish, taking care not to break the yolk.
  4. In a small pot, heat 5 inches of water over medium-low heat until it’s simmering. (You should be able to hold your finger in the water about 3 seconds, but no longer.) Add 1 tsp white vinegar (optional). Use a spoon to stir the water into a gentle whirlpool. Carefully slip egg into the whirlpool’s center. Poach 3 minutes, then use a slotted spoon to remove egg.
  5. Top pasta with egg and Parmesan.