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Main dishes

Egg-Topped Garden Vegetable Spaghetti

Egg-Topped Garden Vegetable Spaghetti recipe
photo by:kraft
35 min
35 min
6 servings
Magazine Acquisition

What You Need

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