SPAGHETTI WITH SPINACH AND HOMINY

I am a new subscriber to the clean eating magazine and its name says it all.  The recipes are full of goodness and uses many fresh ingredients. I look forward to the magazine coming every month.

I have made a few recipes from the magazine as the recipe states, but not many, since unless I go to the next town You will not find half the ingredients here.  I'm pretty good at improvising though and can come up with some pretty awesome dishes that are full of flavor and satisfying too!

I came across spaghetti with kale, feta and poached egg that looked and sounded so good.  I set out to find the ingredients but like I said, no kale or feta to be found and I wasn't driving 40 miles to find it.  I subbed what I could find and came up with a scrumptious dish that even my husband ate (and loved)..and that says alot!

• 2 tbsp extra virgin olive oil
• 1 tbsp chopped garlic
• 1/2 cup small dice onions
• 1 cup hominy, drained and rinsed
• 6 oz bag of baby spinach leaves
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 4 tbsp grated Parmesan cheese
• 4 eggs, cooked sunny side up(salt and pepper top)

• 6 oz cooked whole wheat spaghetti

Preheat a non stick skillet to medium with 1 tbsp of olive oil. Add the garlic, hominy and onion and saute for 2 minutes.  Add the spinach leaves and drizzle with the other tbsp of olive oil, stir to combine and add the seasonings.  Mix well and cook until spinach is wilted.  Add the whole wheat pasta and combine well.  cook for 1 minute.  Serve with  a sunny side up egg on top and sprinkle with 1 tbsp Parmesan cheese.  Serves 4