Spinach Pappardelle with Feta
& a Fried Poached Egg

Written by chanie on February 18th, 2016

I’m pretty proud of myself. You see, usually when I make lists, it’s just to get stuff off my head and onto a piece of paper. But every since I made my 2016 Foodie Resolution List, I’ve actually been making my through it!

Case in point: fried poached eggs. Well lookie here! Amazingly crisp and perfectly runny eggs dripping their way down some silky pappardelle pasta with bright green spinach. Perfection on a plate.

I’ve also mastered soft pretzels, fresh pita, caramel and I’ve got kataifi waiting in my freezer. That’s almost 5 out of a 9 and it’s only February! This is going to be one productive year in the BIB kitchen. Are you excited?

Now a foodie confession. It’s hard to admit but I was never one for feta cheese. Just something about the texture was off to me, so Greek salad was never on the menu.

But then Natural & Kosher cheese sent me their new brined feta and lo and behold, I loved the stuff! I also realized that if you grate it, the texture is so light and appealing, and when you add it to hot pasta, it’s salty goodness melts into the sauce. So there! I kinda like feta now!

It’s hard not like to cheese when it’s coated in egg yolk, crispy breadcrumbs and delicious sauteed spinach. This recipe really brings together all of my favorite things. Papardelle pasta being one of them.

I’m really not one for heavy pasta dishes like spaghetti bolognese or even baked ziti. Give me some linguini with olive oil and a poached egg and I’m set. With pasta being so heavy, it really keeps things light, instead of the thick tomato sauces that are commonly used. And can you imagine this with zoodles? OMG delish. I’m definitely going to give it a try.

Speaking of zoodles, my dieting hasn’t been going too well these days. I think it’s the winter blues. With all the freezing weather and snow, I’ve been craving comfort food. Like pasta. And carbs. Lots and lots of carbs.

The funny thing is I met someone in the store yesterday who looked at me with her mouth hanging open, saying I had lost so much weight. I wondered when was the last time she saw me because I’ve more or less been the same weight for a while now (which is very far from skinny). I guess it was the awesome coat I was wearing, that always seems to make me look skinnier than I am. Don’t you just love those wardrobe pieces? I took the compliment happily and then went on to the bakery aisle where I snatched up a crusty baguette. Oh carbs how I love thee.

But now, NOW that I sorta like feta, I’ve got to order me some Greek salad. Summer is just a couple of months away. And no matter how skinny said coat makes me look, it’s going to be making it’s way the back of my closet come June. I think it’s time to chuck the pappardelle and bring out my spiralizer.

But wait, first Purim. Some hamantaschen. And then. OK??


This post was sponsored by Natural & Kosher Cheese. Follow them on FacebookTwitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

spinach rotini pasta
pasta-free spinach manicotti
spaghetti squash with sauteed spinach and mushrooms
roasted eggplant parmesan with feta
summer tomato feta salad

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9 Comments so far ↓

  1. Looks yummy. Can’t wait to make this!

  2. Sima says:

    Just made this for the break-fast meal tonight. Was truly divine, Thank you.
    One question though, can u give me instructions on cook times for the poached egg? I wanted the yolk to be runny but after 4 minutes in the boiling water and then being fried the yolk hardened.

    • chanie says:

      Did you place the egg in an ice water bath before frying?

      • Sima says:

        I put it in cold water. Did not have ice cubes ready, was that my fail point?

        • chanie says:

          I think so. You need to shock it with ice to stop it from cooking further. The egg continues to set, even after you remove it from the water, that’s why the ice is so necessary. Also, when you fry it, do a quick fry just to brown the breading, you don’t want it in there for too long.

  3. Sima says:

    Great. Thanks. I will definitely be making this again so there will be my 2nd chance.
    keep the pasta’s coming!

  4. Sally Farley says:

    This was a pain in the butt to make and the results would have brought a weaker woman to tears.

    First if all, why take a lovely, poached egg, dredge it, dip it in the fluids of its brethern and fry it? It makes no sense to prepare an egg twice. Not to memtion I felt like a neurosurgeon trying desperately to not kill the patient while i performed a delicate surgery. Too stressful and I lost all but 1 patient. The yolks broke on every egg but one. The spinach did not toss delicately over the pasta but instead formed a sort of spinach dumpling at the bottom of the pan. This was a horrible recipe. My husband and I had to have a peanut and butter sandwich for dinner after we tossed this unholy mess into the garbage.

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