Creamy Pesto Corn Pasta with Soft-Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Corn Pasta with Soft-Poached Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Corn Pasta with Soft-Poached Eggs

Enjoy a vibrant dish blending whole wheat pasta tossed in a creamy avocado-basil pesto with sweet corn, tender chickpeas, and perfectly soft-poached eggs, all brightened by a dollop of tangy nonfat Greek yogurt. This dish is a satisfying marriage of textures and flavors, balancing freshness and creamy richness in every bite.

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NUTRITION

540kcal
Protein
31.3g
Fat
19.8g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole Wheat Pasta (42g)

2 large Soft-Poached Eggs (approx. 100g total)

1/2 cup Sweet Corn Kernels (82g)

1 serving Avocado Pesto (approx. 50g)

1/4 cup Cooked Chickpeas (60g)

1/4 cup Nonfat Greek Yogurt (60g)

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PREPARATION

  • 1

    Bring a pot of lightly salted water to a boil and cook the whole wheat pasta until al dente, then drain and set aside.

  • 2

    In a small saucepan, gently warm the sweet corn kernels over medium heat for 2-3 minutes.

  • 3

    Prepare the avocado pesto by blending ripe avocado with fresh basil, garlic, a squeeze of lemon juice, and just a drizzle of olive oil until smooth. Adjust seasoning as needed.

  • 4

    Meanwhile, poach the eggs in simmering water with a small dash of vinegar for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 5

    In a large bowl, combine the cooked pasta, warmed corn, chickpeas, and avocado pesto, stirring gently to coat evenly.

  • 6

    Plate the pasta mixture and top with the soft-poached eggs. Add a dollop of nonfat Greek yogurt on the side or on top for extra creaminess.

  • 7

    Finish with a sprinkle of salt, pepper, and fresh basil leaves if desired, then serve immediately.

Creamy Pesto Corn Pasta with Soft-Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Corn Pasta with Soft-Poached Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Corn Pasta with Soft-Poached Eggs

Enjoy a vibrant dish blending whole wheat pasta tossed in a creamy avocado-basil pesto with sweet corn, tender chickpeas, and perfectly soft-poached eggs, all brightened by a dollop of tangy nonfat Greek yogurt. This dish is a satisfying marriage of textures and flavors, balancing freshness and creamy richness in every bite.

NUTRITION

540kcal
Protein
31.3g
Fat
19.8g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole Wheat Pasta (42g)

2 large Soft-Poached Eggs (approx. 100g total)

1/2 cup Sweet Corn Kernels (82g)

1 serving Avocado Pesto (approx. 50g)

1/4 cup Cooked Chickpeas (60g)

1/4 cup Nonfat Greek Yogurt (60g)

PREPARATION

  • 1

    Bring a pot of lightly salted water to a boil and cook the whole wheat pasta until al dente, then drain and set aside.

  • 2

    In a small saucepan, gently warm the sweet corn kernels over medium heat for 2-3 minutes.

  • 3

    Prepare the avocado pesto by blending ripe avocado with fresh basil, garlic, a squeeze of lemon juice, and just a drizzle of olive oil until smooth. Adjust seasoning as needed.

  • 4

    Meanwhile, poach the eggs in simmering water with a small dash of vinegar for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 5

    In a large bowl, combine the cooked pasta, warmed corn, chickpeas, and avocado pesto, stirring gently to coat evenly.

  • 6

    Plate the pasta mixture and top with the soft-poached eggs. Add a dollop of nonfat Greek yogurt on the side or on top for extra creaminess.

  • 7

    Finish with a sprinkle of salt, pepper, and fresh basil leaves if desired, then serve immediately.