Creamy Tomato Pesto Spaghetti with Soft Boiled Eggs

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

Creamy Tomato Pesto Spaghetti with Soft Boiled Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Pesto Spaghetti with Soft Boiled Eggs

Savor a delightful twist on classic spaghetti with a creamy, tangy tomato-pesto sauce enriched with fresh basil and garlic, perfectly paired with soft boiled eggs. This dish offers a comforting balance of zesty flavors and silky textures, making it a satisfying meal any time of day.

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NUTRITION

359kcal
Protein
17.8g
Fat
12g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Spaghetti

1/2 cup Diced Tomatoes

1 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/4 cup Fresh Basil

1 clove Garlic

4 large soft boiled Eggs

1 tbsp Parmesan Cheese

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.

  • 2

    While the pasta cooks, bring a small pot of water to a boil and carefully add the eggs. Boil for 6 minutes for soft boiled eggs, then transfer them to ice water to stop cooking. Peel and set aside.

  • 3

    In a separate pan, warm the extra virgin olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.

  • 4

    Add the diced tomatoes to the pan and simmer for 3-4 minutes. Stir in the nonfat Greek yogurt to create a creamy texture.

  • 5

    Tear fresh basil leaves and add to the pan along with a gentle stir, allowing the pesto flavors to meld with the tomato sauce.

  • 6

    Combine the drained spaghetti with the creamy tomato pesto sauce, ensuring the pasta is evenly coated.

  • 7

    Plate the spaghetti and carefully halve the soft boiled eggs, arranging them on top of the pasta.

  • 8

    Finish with a light sprinkle of grated Parmesan cheese and a few extra basil leaves as garnish before serving.

Creamy Tomato Pesto Spaghetti with Soft Boiled Eggs

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

Creamy Tomato Pesto Spaghetti with Soft Boiled Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Pesto Spaghetti with Soft Boiled Eggs

Savor a delightful twist on classic spaghetti with a creamy, tangy tomato-pesto sauce enriched with fresh basil and garlic, perfectly paired with soft boiled eggs. This dish offers a comforting balance of zesty flavors and silky textures, making it a satisfying meal any time of day.

NUTRITION

359kcal
Protein
17.8g
Fat
12g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Spaghetti

1/2 cup Diced Tomatoes

1 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/4 cup Fresh Basil

1 clove Garlic

4 large soft boiled Eggs

1 tbsp Parmesan Cheese

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.

  • 2

    While the pasta cooks, bring a small pot of water to a boil and carefully add the eggs. Boil for 6 minutes for soft boiled eggs, then transfer them to ice water to stop cooking. Peel and set aside.

  • 3

    In a separate pan, warm the extra virgin olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.

  • 4

    Add the diced tomatoes to the pan and simmer for 3-4 minutes. Stir in the nonfat Greek yogurt to create a creamy texture.

  • 5

    Tear fresh basil leaves and add to the pan along with a gentle stir, allowing the pesto flavors to meld with the tomato sauce.

  • 6

    Combine the drained spaghetti with the creamy tomato pesto sauce, ensuring the pasta is evenly coated.

  • 7

    Plate the spaghetti and carefully halve the soft boiled eggs, arranging them on top of the pasta.

  • 8

    Finish with a light sprinkle of grated Parmesan cheese and a few extra basil leaves as garnish before serving.