Put away that crockpot, it’s time for some simple, clean & fresh spring flavors!
Ahhh I just love the foods of the warmer months 🙂
Of course I love food & cooking anytime, but something about the freshness of a simple spring or summer meal is just really what good eating is all about for me.
Take this bruschetta & spinach pasta for example, fresh from the farmers market and topped with a fried egg.
Simple flavors, few ingredients and super easy to prepare.
Leaving more time to enjoy the sunshine!
Tangy Bruschetta & Spinach Pasta topped w/ a Fried Egg
- 1 onion, chopped
- 12 oz. fresh spinach, rinsed & chopped
- 1 jar bruschetta topping (17 oz.) <— find this at most grocery stores in pasta aisle
- 8 oz. whole wheat spaghetti, cooked according to direction
- 4 eggs
- 2 tblsp olive oil, divided
- 1/2 cup reserved pasta water
- sea salt & black pepper to taste
- grated Parmesan to serve
Watch how fast this comes together!
Before you get started with the veggies, bring your water to a boil and cook the spaghetti according to directions.
This way the pasta will be done when your topping is done, perfect!
(1) Saute onions in 1 tblsp olive oil for about 8 minutes over medium heat, or until softened but not starting to brown.
(2) Add the fresh, chopped spinach. Cook over medium for another 5 minutes.
A twist of the salt and pepper grinder here too. Lotsa black pepper for this gal!
I picked up this large-leaf spinach at the first farmer’s market of the season this past Saturday. Isn’t it just lovely?!
It cooks down quite a bit though…
(3) Add in the jar of bruschetta topping.
This usually has pretty good garlic flavor, which is why I didn’t add any additional garlic to the pasta dish, however feel free to add some if you like!
(4) Once the pasta is done cooking, drain (reserve 1/2 cup pasta water) and add to the spinach/tomato mixture, giving a good toss.
Mix in the reserved pasta water if necessary to create a “saucier sauce.” I added some more black pepper at this point too.
(5) Last step is the fried egg topping.
Trust me on this, I discovered my love for the pasta/egg combo a few months ago with this dish and think it is just a lovely match.
If you are serving all four portions at once, use the 1tblsp olive oil to fry up all four eggs.
If you are only serving one or 2 of the portions, just fry those eggs up (use less oil) and wait to fry a new batch until serving the rest later.
Cook the egg(s) over medium heat until mostly set on one side (2 minutes) then flip for another 30 seconds on the other side.
Time to plate it up!
The runny egg creates a luscious sauce over the tangy bruschetta pasta!
What I loved: the creaminess of the runny egg around the hearty wheat pasta, the lightness of the spinach, slight “crunch” of the onion along with the juicy chunks of tangy tomatoes from the bruschetta in each bite.
Pasta + egg is seriously such a great combo. Guess I’m on a bit of a kick lately?
An absolutely perfect lunch or dinner on a warm day if you ask me 😀
Especially when served with a fresh garden salad made from my favorite lettuce everrrr.
Who has a favorite lettuce? Is that even normal?
Butter lettuce. Bibb lettuce. Whatever you want to call it, this farmer’s market find is like velvet.
I absolutely adore this stuff in salad!
First heirloom tomato of the season too… ahhh my love for a fresh summer tomato is undying! 😉
Keepin’ it simple.
Dressed with a tangerine fig balsamic vinaigrette.
This is the perfect easy Sunday meal to ease back into thoughts of the work week if you ask me… leaves plenty of time to relax outdoors with a chilled glass of vino and enjoy the rest of your weekend 😀