• 6servings
  • 35minutes
  • 360calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H
MineralsChromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb. spaghetti , uncooked

  2. 10 fresh epazote sprigs (2 oz. or about 1/2 bunch), divided

  3. 3 slices OSCAR MAYER Bacon , finely chopped

  4. 2 Mexican zucchini , sliced

  5. 2 cloves garlic , minced

  6. 3 green onions , chopped, divided

  7. 1 cup frozen peas , thawed

  8. 1/3 cup KRAFT Real Mayo Mayonnaise

  9. 6 egg s

  10. 2 Tbsp. KRAFT Grated Parmesan Cheese

Instructions Jump to Ingredients ↑

  1. COOK spaghetti and 5 epazote sprigs in large saucepan as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.

  2. ADD zucchini to reserved drippings; cook and stir on medium heat 5 min. or until crisp-tender. Stir in garlic, 3 Tbsp. onions, peas and 3 of the remaining epazote sprigs; cook and stir 3 min. or until heated through.

  3. REMOVE leaves from remaining epazote sprigs; finely chop leaves. Mix chopped epazote and mayo; set aside.

  4. DRAIN spaghetti; return to pan. Add mayo mixture; toss to coat. Stir in vegetable mixture. Spoon onto platter; cover to keep warm.

  5. HEAT large skillet on medium heat. Add eggs, 1 at a time to skillet, being careful to keep eggs separated; cook 2 to 3 or until whites are completely set and yolks begin to thicken but do not become firm. Remove from heat; place over spaghetti mixture. Top with bacon, remaining onions and cheese.


Send feedback