Spaghetti with Bok Choy, Poached Egg, and Romano Cheese

• 1 Tbs. olive oil
• 8 cups thinly sliced bok choy (about 1 lb.)
• 1 red bell pepper, thinly sliced
• 1/2 tsp. red pepper flakes
• 5 cloves garlic, minced (5 tsp.)
• 1 cup low-sodium vegetable broth
• 4 large eggs
• 1/2 lb. whole-wheat spaghetti
• 4 green onions, thinly sliced ( 1/2 cup)
• 2 oz. grated Romano cheese ( 1/2 cup)

1. Heat oil in skillet over medium-high heat.
2. Add bok choy, bell pepper, and red pepper flakes; saute 8 minutes, or until vegetables turn golden.
3. Stir in garlic, then broth.
4. Reduce heat to medium-low, and simmer 3 minutes.
5. Season with salt and pepper, if desired, and keep warm.
6. Bring skillet filled with 2 inches of water to a boil.
7. Crack eggs into skillet; reduce heat to low, and poach 4 minutes.
8. Cook pasta according to package directions for al dente.
9. Toss cooked pasta with bok choy mixture.
10. Divide pasta among serving bowls, and top each serving with 1 poached egg, 2 Tbs.
11. green onions, and 2 Tbs.
12. Romano cheese.
13. Season with salt and pepper, if desired.

olive oil, choy, red bell pepper, red pepper, garlic, vegetable broth, eggs, wholewheat spaghetti, green onions, romano cheese

Taken from www.vegetariantimes.com/recipe/spaghetti-with-bok-choy-poached-egg-and-romano-cheese/ (may not work)