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

Spaghetti n’ Eggs with Tomato Paprika Sauce

by Diane Boyd

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. Preheat oven to 400 degrees F.

    for the tomato sauce

    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. 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.

    Set aside.

    for the pasta

    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.

    4. Drain the pasta and place in a large bowl. Add spinach, cheese, oil and salt. Toss well until spinach is wilted. Set aside.

    for the cream sauce

    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.

    to assemble

    6. Twirl 1/2 cupful of the spaghetti mixture around tongs or a large fork to form a pasta nest.

    7. Transfer pasta nest to skillet with tomato sauce (in pocket created).

    8. Repeat making 3 more pasta nests and placing in  tomato sauce.

    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.

    .

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    Fuel A Healthy Lifestyle: Salad Nicoise

    Salad NicoiseSalad Nicoise

    By 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.
    lasagne noodles •  orzo • elbow macaroni • thin spaghetti • whole wheat penne angel hair nests • farfalline • couscous
    October is National Pasta Month. To celebrate, the National Pasta Association is holding a recipe contest that kicks off today. The challenge is to show how pasta fits into a healthy lifestyle! So, what’s up with the laundry list of wheat pasta at the beginning of this post? That’s actually a  list of the different types of pasta currently in my  kitchen pantry. Now, you’re probably thinking to yourself, ‘Boy, she sure does like pasta!’ Yes, I do relish the taste of pasta, and I also delight in the fact that it’s the perfect foundation for  healthy meals, like my version of  salad nicoise. 
    Salad Nicoise
     As a runner, and mom of two athletes (I’m proud to say, both now NCAA Div. I college athletes), I’ve always relied on carbohydrates for energy  for myself and my family.  Pasta is an excellent source of carbohydrates, and it pairs so well with lean protein and vegetables, making it simple to pull together a  healthy meal in a matter of minutes.  Not only that, pasta satisfies hunger and is budget friendly, which should make it a blue chip pick for many consumers. 
     Get out your stopwatch, today’s  recipe can be made in 20 minutes! All of the ingredients used are staples in my kitchen,  making this my go-to meal after a hectic day when there’s little time for food prep.  I also frequently  make this a day ahead. This way, if I get a chance to squeeze in a  long run, all I have to do is pull it out of the refrigerator, making it  easy to time my recovery within the recommended 30 minutes following my workout. It provides me with an appropriate balance of carbohydrates (for replacing muscle fuel), protein (for building and repairing muscle tissue)  and healthy fats for good cardiovascular health and taste.  I hope you’ll try my  salad nicoise after you wind down from your next run or other sports participation! Please check out the other links at the bottom of this post to discover more ways pasta fits into a healthy lifetstyle.
    Salad Nicoise

    Pasta Salad Nicoise

    serves 4

    by Diane Boyd

    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

      for the dressing

      Combine dressing ingredients in a small bowl. Set aside.

      for the salad

      1. Steam frozen green beans according to package directions. Drain and set aside.

      2. Add 2-3 quarts of water and a pinch of salt to a medium sauce pan. Bring to a boil.

      3. Add pasta to boiling water, stirring gently.

      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.

      5. Once pasta reaches al dente, drain and run under cold water to stop from further cooking.

      6. Add pasta, tuna, green beans, celery, onion, tomatoes, olives and basil to a large bowl or platter.

      7. Stir dressing to combine ingredients and pour over pasta, tuna and vegetables. Toss well.

      8. Garnish with fresh basil.

      9. Serve immediately or refrigerate to enjoy later. (Will keep refrigerated for up to 2 days.)

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