8 oz. pappardelle pasta (or pasta of your choice)
5 oz. bag baby spinach
2 cloves garlic, minced
1 tbsp olive oil
salt and pepper, to taste
1 cup reserved pasta water
1 pkg Natural & Kosher feta cheese in brine, grated
4 poached eggs (how to poach eggs)
1/3 cup flour
2 eggs, beaten
1/2 cup panko breadcrumbs
canola oil, for frying
Add pasta and a pinch of salt to boiling water and cook for 8 minutes, or until al dente, reserving 1 cup of pasta water. While the pasta is cooking, saute the garlic in oil until fragrant and add spinach. Saute until wilted and season with salt and pepper. Add the hot pasta to the pan and mix into the spinach, adding small amounts of pasta water until the pasta is loose and creamy (you won’t need all the water). Add grated feta and continue to cook until melted into the sauce (if desired) or serve as-is.
For the fried poached eggs, poach the eggs and immediately place in a bowl with ice water to stop cooking. Drain on paper towels. Arrange a breading station with bowls of flour, egg and breadcrumbs (you may season each with salt and pepper, if desired). Carefully dredge the poached egg in flour, then egg, and then panko, shaking off excess from each. Heat canola oil in a frying pan over medium heat and fry the egg until golden brown on both sides. Serve immediately, with freshly ground pepper over the top.
VARIATION: for a spicy kick, drizzle some sriracha over the top.
LIGHTED IT UP: Use zoodles instead of pappardelle for a low-carb alternative.