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Egg-Topped Garden Vegetable Spaghetti
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Egg-Topped Garden Vegetable Spaghetti

35 Min(s)
35 Min(s) Prep
This spaghetti is almost too pretty to eat. Notice we said almost. Fried eggs, bacon bits and cheese top the Instagram-worthy dish.
What You Need
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6 servings
Original recipe yields 6 servings
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 zucchini, sliced
1 cup frozen peas, thawed
2 cloves garlic, minced
3 green onions, chopped, divided
1/3 cup KRAFT Real Mayo Mayonnaise
6 egg s
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
1
Cook spaghetti with 5 epazote sprigs in large saucepan as directed on package, omitting salt. Meanwhile, cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 tsp. drippings from skillet.
2
Add zucchini to reserved drippings; cook and stir on medium heat 5 min. or until crisp-tender. Stir in peas, garlic, 3 Tbsp. onions and 3 of the remaining epazote sprigs; cook and stir 3 min. or until heated through.
3
Remove leaves from remaining epazote sprigs; finely chop leaves. Mix chopped epazote and mayo until blended.
4
Drain spaghetti; return to pan. Add mayo mixture; mix lightly. Stir in vegetable mixture. Spoon onto platter; cover to keep warm.
5
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. Spoon over spaghetti mixture; top with bacon, remaining onions and cheese.
Kitchen Tips
Tip 1
Serving Suggestion
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Tip 2
Food Facts
Sold fresh by the bunch, epazote is a wild herb with flat pointed leaves.
Tip 3
Serving Suggestion
Divide the pasta mixture among 6 plates before topping with eggs and remaining ingredients.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 195mg
65%
Sodium 290mg
13%
Total Carbohydrates 36g
13%
Dietary Fibers 4g
14%
Sugars 4g
8%
Protein 16g
32%
Vitamin A
20%
Vitamin C
15%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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