Poached Eggs and Pasta

I think I got this recipe from sparkpeople. The original poster said that they sometimes substitute broccoli (fresh or frozen) or sliced zucchini for the spinach. Here's how I made it:

Ingredients:
4 oz. Ronzoni Healthy Harvest Penne
2/3 c Ragu pasta sauce (The recipe calls for a whole cup but I only had 2/3)
2 eggs
4 c fresh spinach (7 oz)

Directions:
Cook pasta according to package directions.
Heat pasta sauce in a skillet over medium low heat. When the sauce begins to bubble, crack the eggs on top of the sauce. Cover and cook until it has reached the desired consistency (leave the yolks a little runny).
Add the spinach to the pasta just before you drain it. Stir and drain well.
Divide pasta on two dishes and top each with one egg and half of the sauce.
Makes 2 servings.

Nutritional Information:
Calories: 320
Fat: 8g
Saturated Fat: 1.5g
Carbs: 51g
Protein:17g

Ratings:
Kristen: 4
Dave: 3.5