wilted greens and pasta with a poached egg in a browned lemon butter sauce

yes, the title is long. i couldn’t figure out how to summarize. i tried taking out the egg, but that didn’t feel right, because that was my favorite part. i removed the browned lemon butter sauce, but i put it back because it’s important (and i knew it would catch your attention). the pasta and wilted greens are the base, so…long title it is.


and the dish tastes complicated. but i promise, it’s not that hard. with a little pre-planning and the wherewithal to wash a couple extra dishes at the end, you’ll find this meal to be very rewarding.

i know i showed this earlier this week, but i can’t get over how beautiful the chard looks.


only barely adapted from the kitchn.

makes 2 servings

  • 1 tablespoon salt
  • 4 lasagna noodles
  • 2 eggs
  • 1 tablespoon olive oil
  • 1 bunch swiss chard (i used rainbow again), stems removed, chopped
  • 3 garlic cloves, minced
  • 1 pinch red pepper flakes
  • 2 tablespoons unsalted butter
  • juice from 1/4 of a lemon
  • salt and pepper to taste

in a medium sized pot, bring water and salt to a boil. add lasagna noodles and cook until al dente, about 8-10 minutes. meanwhile, fill a medium sized bowl with warm water and set near the stove. when noodles are cooked, remove from stove and transfer to bowl.

do not get rid of the pasta water in your pot. bring the water back to a boil. crack an egg into a measuring cup (you’ll need at least 1/3 of a cup) and gently slip the egg into the water. poach the egg for 4 minutes for a nice, runny yolk (my favorite). while the eggs are cooking, heat olive oil in a large pan and wilt the swiss chard. once wilted, add in garlic and red pepper flakes.


once the eggs have poached, use a slotted spoon to transfer the eggs to the bowl with the noodles.


next, melt butter in a small pan. once it starts to brown, add the lemon juice and a pinch or two of salt. finally, assemble the dish. cut the lasagna noodles in half lengthwise. layer two pieces on the bottom of two shallow bowls or a plate (unlike what is pictured here – it would have been easier to eat from something wider). add the greens to the two bowls. top with the poached egg and the remaining noodles. and lastly, pour the browned lemon butter on top.


* when i make this meal next time, i am not going to use lasagna noodles. they’re a little bit too big and clunky (maybe my problem was the bowl). i think a penne or a smaller noodle would have done nicely for this dish. either way, it’s tasty.


spinach, sweet potato, and pasta casserole

i skimmed this recipe from love & lemons a couple weeks back and didn’t think much of it. sweet potatoes and pasta? seems unnecessary. but the picture was pretty, so i flagged it. then i read a little more carefully – the sweet potato becomes the base of the creamy sauce. creamy pasta? that sounds delicious.


i adapted the recipe to be vegetarian instead of vegan, because i have no problem with dairy. and made a couple other minor tweaks.

makes 4-5 servings

  • 2 tablespoons olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 2 medium sweet potatoes, peeled and chopped
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 2 tablespoons dijon mustard
  • 5 sage leaves, chopped
  • 1 tablespoon maple syrup
  • salt and pepper, to taste
  • 8 ounces fusili pasta (i used whole wheat)
  • 4 cups fresh spinach
  • 1/2 cup scallions, chopped
  • 1/2 cup panko bread crumbs

preheat oven to 350. heat the olive oil in a large pot. add in shallots and cook down for a couple of minutes. next, add garlic, potatoes, broth, and heavy cream. salt and pepper the mixture. bring to a boil, lower the heat, and let it reduce for 20 minutes.

meanwhile, cook pasta to al dente. drain and pour pasta over spinach, so spinach begins to wilt.

once the potato mixture is nice and thick, pour it into a food processor (you’ll need kind of a big one). add in mustard and syrup. blend until you get a smooth, creamy mixture. place pasta and spinach mixture in the bottom of a baking dish. pour potato mixture on top.

*the sweet potato cream is so good,  i licked the food processor blade. and then i thought of what my mother would say if she saw me do that…


finally sprinkle scallions and bread crumbs. cook for 20 minutes and then broil for 3 on high at the end.


seafood and chicken brodetto

in anticipation of the giant snow storm that was coming our way, we had a dinner party. i made seafood brodetto and chicken brodetto that i’ve made once before. i had to quadruple the recipe (okay i didn’t need to, because we had way too much food in the end, but i thought i did).

unfortunately it didn’t scale well. it turned  more into a pilaf than a brodetto. but it still tasted good. so to make this recipe in normal size.

adapted from cooking with trader joe.

makes 3-4 servings

  • 2 cups chicken broth
  • 2 cups water
  • 1 tablespoon olive oil
  • 1/2 cup uncooked israeli couscous
  • 1/2 cup uncooked orzo
  • 1 cup uncooked orecchiette pasta
  • 1/4 sun dried tomatoes, chopped
  • 1/2 cup kalamata olives, chopped
  • 2 tablespoons capers
  • 2-4 cups seafood (scallops, calamari, shrimp) or 3-4 chicken breasts, chopped and cooked with a little olive oil
  • 1 cup stewed tomatoes (i used canned) or bruschetta mix
  • juice from 1/2 a lemon

combine chicken broth, water, and olive oil in a large pot and bring to a boil. add in couscous and orzo. let cook for 10 minutes. then add in pasta. let that cook for 12-15 min, it should start to stew.

add in sun dried tomatoes, kalamata olives, and capers. let that stew for another 5 or so minutes. taste the broth. it should be delicious. add in seafood or chicken. let it stew for another 5 minutes or so. finally,  add stewed tomatoes (or bruschetta) and lemon juice.

*it should be brothy, not pilaf-like you see in my photo. but i started too early and the pasta ended up soaking up all the good juices. sadness.

pasta bake with brocolini, egpplant, and mozzarella

happy first day of a new job to me! unfortunately, i celebrated by myself as jason is currently in seattle. still, i decided to make something delicious and enjoy a glass of wine as a reward for a good first day. so, i made a orecchiette and veggie bake:

makes 4 servings

  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 1 eggplant, chopped
  • 1 bunch broccolini, chopped
  • 1 cup orecchiette pasta, dry
  • 2 tablespoons basil, chopped
  • salt and pepper to taste
  • 4 ounces mozzarella, chopped
  • 1/2 cup ricotta

preheat oven to 350. in a large pot, heat olive oil and cook garlic. add in eggplant and broccolini. let vegetables cook for 8-10 minutes, adding a little water if necessary to make sure they steam.

in a separate pot, cook pasta. once pasta is al dente, drain, and add to the pot with vegetables. add salt, pepper, basil and cheeses. cook for 4-5 minutes. then, move pot to oven and bake for 7 minutes until cheese is melted into everything.