Spaghetti ‘N Eggs with Tomato Paprika Sauce

Spaghetti n' Eggs with Tomato Paprika SauceBy posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and I am eligible to win prizes associated with the contest. I was not compensated for my time.

When I say pasta, what do you say? Probably not breakfast,  am I right? How about recovery?  Today I am sharing a recipe for a pasta meal that’s both a post workout meal and a perfect way to start your day! But before I get to the recipe, let me explain how you can shape a healthy lifestyle by capitalizing on the versatility of pasta:

• Use it as a foundation for healthy meals, including breakfast.  

• Time it after a bout of cardio exercise as a recovery measure for  refueling muscle energy  and preparing your body for its next training session.   

• Pair it with lean proteins and vegetables for delicious tasting combinations that are healthy, easy and  budget savvy.

After an early morning run last Saturday, I put the adaptability of pasta to work in an outstanding breakfast. It was a perfect way to recover from my workout.. just the right amount of carbohydrates (for refueling muscle energy),  protein (for building and repairing muscle tissue), and healthy fats (for cardiovascular health and taste).  Feeling good about my new found way to enjoy an early morning recovery meal, I made it again  Sunday morning.  And as the saying goes, if it happens twice, it will happen again.

What recovery meal or breakfast food do you enjoy that includes pasta?

Spaghetti n' Eggs with Tomato Paprika Sauce

Serves (serves 4)     adjust servings

Ingredients

(serves 4)

  • 12 ounces tomato puree
  • 1/2 cup skinless, seedless cucumbers, thinly sliced
  • 1/4 cup sliced green onion
  • 1/4 cup diced carrot
  • 2 drops hot sauce, or to taste
  • 2 Tablespoons balsamic vinegar
  • Juice from 2 limes (about 4 Tablespoons)
  • 3 Tablespoons sugar
  • 2 Tablespoons chopped cilantro
  • 1 whole avocado, divided, chop one half and slice second half
  • salt and pepper to taste

Instructions

    by

    Nutrition Facts
    Serving Size
    Amount Per Serving As Served
    Calories 169kcal Calories from fat 69
    % Daily Value
    Total Fat 8g 12%
    Saturated Fat 1g 5%
    Sodium 455mg 19%
    Carbohydrate 26g 9%
    Dietary Fiber 6g 24%
    Sugars 16g
    Protein 3g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000
    Total Fat Less than 65g
    Sat Fat Less than 25g
    Cholesterol Less than 300mg
    Sodium Less than 2,400mg
    Total Carbohydrate 300g
    Dietary Fiber 25g

    Serves (serves 4)     adjust servings

    Ingredients

    (serves 4)

    • 12 ounces tomato puree
    • 1/2 cup skinless, seedless cucumbers, thinly sliced
    • 1/4 cup sliced green onion
    • 1/4 cup diced carrot
    • 2 drops hot sauce, or to taste
    • 2 Tablespoons balsamic vinegar
    • Juice from 2 limes (about 4 Tablespoons)
    • 3 Tablespoons sugar
    • 2 Tablespoons chopped cilantro
    • 1 whole avocado, divided, chop one half and slice second half
    • salt and pepper to taste

    Instructions

      by

      Nutrition Facts
      Serving Size
      Amount Per Serving As Served
      Calories 169kcal Calories from fat 69
      % Daily Value
      Total Fat 8g 12%
      Saturated Fat 1g 5%
      Sodium 455mg 19%
      Carbohydrate 26g 9%
      Dietary Fiber 6g 24%
      Sugars 16g
      Protein 3g

      Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

      Calories 2000
      Total Fat Less than 65g
      Sat Fat Less than 25g
      Cholesterol Less than 300mg
      Sodium Less than 2,400mg
      Total Carbohydrate 300g
      Dietary Fiber 25g

      Spaghetti n’ Eggs with Tomato Paprika Sauce

      Ingredients

      for tomato sauce

      • 2 Tablespoons extra-virgin olive oil
      • 1/2 cup sweet onion, chopped
      • 2 cloves garlic, minced
      • 1 teaspoon fennel seeds
      • 1 teaspoon smoked paprika
      • 1 can (28 oz. ) whole peeled tomatoes with juices, lightly crushed
      • Sea salt and Black pepper to taste

      for pasta

      • 1/2 box spaghetti (about 8oz )
      • 2 packed cups baby spinach leaves, finely chopped
      • 1/4 cup grated Parmesan cheese
      • 2 Tablespoons extra-virgin olive oil

      for cream sauce

      • 1/3 cup grated Parmesan Cheese
      • 2 tablespoons skim or low fat milk
      • 3/4 teaspoon sea salt
      • 5 large pastuerized eggs

      Instructions

      1. 1. Preheat oven to 400 degrees F.
      2. 2. In a 12 inch cast iron skillet, heat olive oil over medium heat. Add onion and cook until softened, stirring occasionally. Add garlic, fennel and paprika and cook while stirring, about one minute or until fragrant.
      3. 3. Add tomatoes and simmer, stirring occasionally, until mixture begins to thicken, about 5-7 minutes. Season to taste with sea salt and pepper. With the back of a spoon create 4 pockets in the tomato sauce.
      4. Set aside.
      5. 3. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes.
      6. 4. Drain the pasta and place in a large bowl. Add spinach, cheese, oil and salt. Toss well until spinach is wilted. Set aside.
      7. 5. Beat Parmesan cheese, milk , salt and egg together in a medium bowl until smooth. Pour  sauce over the spaghetti mixture and toss to combine.
      8. 6. Twirl 1/2 cupful of the spaghetti mixture around tongs or a large fork to form a pasta nest.
      9. 7. Transfer pasta nest to skillet with tomato sauce (in pocket created).
      10. 8. Repeat making 3 more pasta nests and placing in  tomato sauce.
      11. 9. Add one whole egg to each pasta nest and transfer skillet to the oven. Bake until the egg whites are set and the yolks still runny, about 8 minutes. Season with salt and pepper.
      12. .

      by


      Fuel A Healthy Lifestyle: Salad Nicoise

      Salad NicoiseSalad Nicoise

      Pasta Salad Nicoise

      Serves 4     adjust servings


      Ingredients

      for the dressing

      • 2 teaspoons Dijon mustard
      • 2 Tablespoons white wine vinegar
      • 4 Tablespoons Canola oil
      • 1 clove minced garlic
      • 1/2 teaspoon salt
      • 1/2 teaspoon of dried thyme or 1 teaspoon fresh thyme
      • freshly ground pepper to taste

      for the salad

      • 2 cups frozen green beans
      • 2 cups uncooked farfelline (mini bow tie pasta)
      • 2 ribs of celery, sliced
      • 1/2 cup red onion, thinnly sliced
      • 1 cup grape tomatoes, cut in half lengthwise
      • 1 12 oz. can water packed tuna, drained
      • 5 pimento stuffed olives, sliced
      • 2 Tablespoons fresh basil, chopped (optional)

      Instructions

      1. Combine dressing ingredients in a small bowl. Set aside.
      2. 1. Steam frozen green beans according to package directions. Drain and set aside.
      3. 2. Add 2-3 quarts of water and a pinch of salt to a medium sauce pan. Bring to a boil.
      4. 3. Add pasta to boiling water, stirring gently.
      5. 4. Cover pot with lid until water begins to boil again, then remove lid. Stir pasta frequently. Cook according to package directions, mini bow tie pasta may take only 6 minutes to cook til ‘al dente’ or firm to the bite.
      6. 5. Once pasta reaches al dente, drain and run under cold water to stop from further cooking.
      7. 6. Add pasta, tuna, green beans, celery, onion, tomatoes, olives and basil to a large bowl or platter.
      8. 7. Stir dressing to combine ingredients and pour over pasta, tuna and vegetables. Toss well.
      9. 8. Garnish with fresh basil.
      10. 9. Serve immediately or refrigerate to enjoy later. (Will keep refrigerated for up to 2 days.)

      by

      Nutrition Facts
      Serving Size
      Amount Per Serving As Served
      Calories 443kcal Calories from fat 148
      % Daily Value
      Total Fat 16g 25%
      Saturated Fat 1g 5%
      Transfat 0g
      Cholesterol 31mg 10%
      Sodium 582mg 24%
      Carbohydrate 49g 16%
      Dietary Fiber 5g 20%
      Sugars 5g
      Protein 25g

      Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

      Calories 2000
      Total Fat Less than 65g
      Sat Fat Less than 25g
      Cholesterol Less than 300mg
      Sodium Less than 2,400mg
      Total Carbohydrate 300g
      Dietary Fiber 25g


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