PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Recipe by Woman's Day Kitchen Buttery eggs yolks and rich Parmesan meld into a luscious sauce for spaghetti in this dish. Ready in a mere 20 minutes, it's an (almost) instant indulgence.
12 oz. spaghetti
1 bunch Swiss chard
8 slice bacon
1 tsp. olive oil
4 large eggs
1/2 c. grated Parmesan
Kosher salt and pepper
Cook the pasta according to package directions, adding the chard during the last 3 minutes of cooking. Reserve 1/2 cup of the cooking water, drain the pasta and chard, and return them to the pot.
Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate. Break into pieces when cool.
Wipe out the skillet and heat the oil over medium heat. Crack the eggs into the skillet and cook to desired doneness, 3 to 4 minutes for runny yolks.
Toss the pasta and chard with the reserved pasta water, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; fold in the bacon. Divide among bowls and top with the eggs. Season the eggs with salt and pepper and sprinkle with additional Parmesan, if desired.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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