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Main dishes

Egg-Topped Garden Vegetable Spaghetti

Egg-Topped Garden Vegetable Spaghetti recipe
photo by:kraft
time
prep:
35 min
total:
35 min
servings
total:
6 servings
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What You Need

1/2
lb.   spaghetti, uncooked
10
 fresh epazote sprigs (2 oz. or about 1/2 bunch), divided
3
slices  OSCAR MAYER Bacon, finely chopped
2
 Mexican zucchini, sliced
2
cloves  garlic, minced
3
 green onions, chopped, divided
1
cup  frozen peas, thawed
1/3
cup  KRAFT Real Mayo Mayonnaise
6
 eggs
2
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

COOK spaghetti and 5 epazote sprigs in large saucepan as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.

ADD zucchini to reserved drippings; cook and stir on medium heat 5 min. or until crisp-tender. Stir in garlic, 3 Tbsp. onions, peas and 3 of the remaining epazote sprigs; cook and stir 3 min. or until heated through.

REMOVE leaves from remaining epazote sprigs; finely chop leaves. Mix chopped epazote and mayo; set aside.

DRAIN spaghetti; return to pan. Add mayo mixture; toss to coat. Stir in vegetable mixture. Spoon onto platter; cover to keep warm.

HEAT large nonstick skillet on medium heat. Add eggs, 1 at a time to skillet, being careful to keep eggs separated; cook 2 to 3 or until whites are completely set and yolks begin to thicken but do not become firm. Remove from heat; place over spaghetti mixture. Top with bacon, remaining onions and cheese.

Kraft Kitchens Tips

Serving Suggestion
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Food Facts
Sold fresh by the bunch, epazote is a wild herb with flat pointed leaves.
Serving Suggestion
Divide the pasta mixture among 6 plates before topping with eggs and remaining ingredients.
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