Egg-Topped Garden Vegetable Spaghetti Recipe

Name: Egg-Topped Garden Vegetable Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 eggs; 2 Tbsp. KRAFT Grated Parmesan Cheese

Servings: persons

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 eggs
2 Tbsp. KRAFT Grated Parmesan Cheese

1
Cook spaghetti with 5 epazote sprigs in large saucepan as directed on package, omitting salt.
2
Meanwhile, cook and stir bacon in large skillet until crisp.
3
Remove bacon from skillet with slotted spoon; drain on paper towels.
4
Discard all but 1 tsp.
5
drippings from skillet.
6
Add zucchini to reserved drippings; cook and stir on medium heat 5 min.
7
or until crisp-tender.
8
Stir in peas, garlic, 3 Tbsp.
9
onions and 3 of the remaining epazote sprigs; cook and stir 3 min.
10
or until heated through.
11
Remove leaves from remaining epazote sprigs; finely chop leaves.
12
Mix chopped epazote and mayo until blended.
13
Drain spaghetti; return to pan.
14
Add mayo mixture; mix lightly.
15
Stir in vegetable mixture.
16
Spoon onto platter; cover to keep warm.
17
Heat large nonstick skillet on medium heat.
18
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.
19
Spoon over spaghetti mixture; top with bacon, remaining onions and cheese.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Egg-Topped Garden Vegetable Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg-Topped Garden Vegetable Spaghetti

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