High-Protein Spinach Tomato Penne with Poached Egg

When it comes to eating healthy, your best bet is to have the right balance of your macronutrients to get the most bang for your buck. Today, we're sharing with you a well-balanced meal that will fill you up for hours so you won't have pesky cravings in between meals. 

INGREDIENTS

• 2 ounces uncooked whole wheat penne
• 1 tablespoon olive oil
• 2 medium beefsteak or heirloom tomatoes, cored and chopped
• Salt
• Pepper
• 1 cup loosely packed baby spinach
• 2 tablespoons nutritional yeast flakes
• 1/4 teaspoon paprika
• 2 tablespoons fresh basil, chopped
• 1 large egg
• 1/2 ounce Parmesan, grated

DIRECTIONS

1. Cook penne according to package directions and drain.
2. In a large skillet over medium-low heat, heat oil. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes are very soft and broken down, about 10 minutes. Add spinach, yeast, and paprika. Cook, stirring, until spinach is wilted and mixture is hot. Add penne and basil. Reduce heat to low.
3. Crack egg into a small bowl or dish, taking care not to break the yolk.
4. In a small pot, heat 5 inches of water over medium-low heat until it’s simmering. (You should be able to hold your finger in the water about 3 seconds, but no longer.) Add 1 tsp white vinegar (optional). Use a spoon to stir the water into a gentle whirlpool. Carefully slip egg into the whirlpool’s center. Poach 3 minutes, then use a slotted spoon to remove egg.
5. Top pasta with egg and Parmesan.

NUTRITION PER SERVING

531 calories
24g fat (6 g saturated)
58g carbs
9g sugar
11g fiber
27g protein