1.) Heat oil in skillet over medium-high heat. Add bok choy, bell pepper, and and red pepper flakes; saute 8 minutes, or until vegetables turn golden. Stir in garlic, then broth. Reduce heat to medum-low, and simmer 3 minutes. Season with salt and pepper, if desired, and keep warm.
2.) Bring skillet filled with 2 inches of water to a boil. Crack eggs into skillet; reduce heat to low, and poach 4 minutes.
3.) Cook pasta al dente. Toss cooked pasta with bok choy mixture. Divide pasta among serving bowls, and top each serving with 1 poached egg, 2 tbs green onions, and 2 tbs romano cheese. Season with salt and pepper, if desired.
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|Serving Size: 1 Serving (571g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 275 (51%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 4g|
|Cholesterol 1091mg||336 %|
|Sodium 756.6mg||26 %|
|Potassium 843.1mg||22 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 22.8g|
|Protein 41.9g||60 %|
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Calories per serving: 539
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