Spiralized pasta with egg and asparagus is a simple, veggie-packed dinner that gets dinner on the table quickly. Top with a perfectly poached egg to complete the meal!
We love using vegetable noodles to introduce new textures into our meals. Some of our favorites include zucchini noodle pad Thai as well as sweet potato noodles with avocado sauce.
This spiralized pasta with egg is loaded with green vegetables: zucchini noodles, asparagus and snap peas.
Rather than doing 100% zucchini noodles, which can leave my body craving more pretty much right away, we are mixing with a half portion of pasta. This way, we are satisfied, but still only eating a half portion of pasta.
You'll ♡ this spiralized pasta recipe
- it has a mix of zucchini noodles and pasta, so you won't feel hungry right away
- it's topped with a perfectly poached egg, and the yolk helps dress the noodles
- with lemon, garlic and parmesan cheese, it is full of bright, fresh flavors
Recipe video
Want to see how zucchini noodles with egg ? Watch this 1-minute video for step by step instructions! You can find more recipe videos on my YouTube channel.
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How to spiralize zucchini
You can create zucchini noodles with a few different methods, but I highly recommend investing in a spiralizer (this is the one I own). I have step by step instructions on how to prep and spiralize zucchini that might be helpful to you in how to cook zucchini noodles.
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Don't forget to cut your zucchini noodles up 2-3 times after spiralizing to avoid excessively long noodles.
Start by cooking the pasta
For this recipe, we are cutting the recommended pasta serving size of 2 oz in half and serving 1 oz per person. To serve 4, we will need 4 oz (a kitchen scale is a great way to accurately measure it!).
While I'm using linguine in this recipe, you are free to use spaghetti, spaghettini, or your favorite noodle. I do recommend a long noodle and not a pasta shape as it mixes in with the zucchini noodles well.
Reserve your pasta water
After cooking your pasta through, you'll want to scoop it out of the water so that you can go ahead and poach your eggs in the water. This will save you time from bringing fresh water to boil.
Poaching the eggs
When it comes to poaching eggs, I find a shallow pot of water makes it easier. I recommend dumping out all but around 3 inches of water. Crack your egg into a ramekin, then carefully pour it into the simmering water. Let it cook for 3 minutes, until the whites are fully set, then using a slotted spoon, scoop it out.
Keeping the whites from floating away
The struggle with poaching eggs is keeping the loose part of the whites from floating away from the yolk. One tip I've learned from Kenji Lopez-Alt, is that straining the egg before poaching can help get rid of the loose whites (while still retaining the tight part of the whites), which in turn, helps the whites stay tight to the yolk and cook through perfectly.
If you want to try this, you'll need a fine mesh strainer, and swirl the egg around until the loose whites have dripped through. This is by no means an essential step, but a good tip if you are looking for those picture-perfect poached eggs.
Putting it all together
I do recommend having all your ingredients prepped before starting this recipe as you will have a pot and a pan actively cooking at the same time.
- When you have 5 minutes left on your pasta timer, start sauteeing the asparagus and snap peas.
- After 3 minutes, add the zucchini noodles and garlic.
- When vegetables are softened, add in lemon zest, lemon juice and parmesan cheese.
- Toss in the cooked linguine, portion out into bowls, and top with the poached eggs.
Recipe tips
- make sure you have all your ingredients prepped before you start cooking
- leftovers can be stored in the fridge for up to 4 days with the exception of the eggs
- you might want to cook eggs fresh as poached eggs don't store well
- you can pre-chop the asparagus, snap peas and make the zucchini noodles up to 4 days ahead and store in the fridge
More healthy zucchini recipes
- Sesame Ginger Beef Zucchini Noodles
- Turkey Zucchini Noodle Lasagna
- Pulled Pork Zucchini Boats
- Spicy Instant Pot Peanut Noodles
- Cold Sesame Noodle Meal Prep Bowls
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Spiralized Pasta with Egg and Asparagus
Ingredients
- 1 bunch asparagus trimmed and cut into bite-sized pieces
- 2 cups snap peas ends trimmed
- 4 cloves garlic minced
- 1 lemon zested + juiced
- ½ cup parmesan cheese freshly grated
- 4 eggs or more if you want!
For a ½ zoodle ½ linguine version:
- 4 oz linguine
- 2 zucchini spiralized (500g/8 loosely packed cups)
Instructions
Linguine and Zoodle version
- Cook pasta according to directions on package.
- When there is around 5 minutes remaining for the pasta, start cooking the vegetables: heat olive oil in a large pan over medium heat.
- Add the asparagus and snap peas, and cook for 3 minutes. Add the zucchini noodles and garlic. Cook for 3-4 mintues, mixing frequently with tongs.
- When zucchini is soft, add the lemon zest, lemon juice and parmesan cheese.
- Scoop the pasta out of the boiling water (don't drain yet!) and add to the pan with the zucchini. Toss evenly and arrange on plates.
- Drain all but 2 inches of water from the pasta pot.
- Crack the eggs into the water and cook for 3 minutes, or until eggs are cooked to your liking. Scoop out of the water and place on top of the pasta.
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Tips:
- you might want to cook eggs fresh as poached eggs don’t store well
Video
Nutrition Information
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Kathleen says
I've been making this with just pasta for years (pre zoodle days) and it's delicious. A family favorite. The first time I served it the kids, maybe the husband thought I was nuts, until they ate it! Nothing like that poached egg on top. So good!
Denise says
The poached egg is definitely the best part! Thanks for sharing, Kathleen 🙂
Traci | Vanilla And Bean says
What a tasty mixutre, Denise.. and I've done this before, but the wrong way. I cooked my zuc too long and it turned to mush! So Igotta give it a go again, Sweet Peas and Saff style! Two eggs for Rob too... Thank you for this lightened up din din or brekkie.. BOTH! Can't wait to get my hands on some asparagus!
Denise says
LOL Sweet Peas and Saff style! I can't take credit in any way! Thanks, Traci 🙂
Cyndi - My Kitchen Craze says
Oh man I'm craving this for lunch right now. Looks so delicious! I love that you used half noodles and half zoodles. And a 30 minute meal is a winner in my book
Natalie @ Tastes Lovely says
DENISE! I love your idea of using half zucchini noodles! I am never that satisfied when it's all zucchini for pasta. It's just not the same. But using half is the best way to save on carbs but still get a satisfying pasta dish. And talk about poached egg perfection!
Helen @ Scrummy Lane says
You know what, Denise... I'm with you on the 'not everything has to be crammed full of flavour' thing. Especially for week-day lunches.
This sounds (and looks!) incredible, and I really like the idea of mixing half pasta and half zucchini noodles.
Agness says
That could be my perfect breakfast for tomorrow. Really really good and I'm so excited to make it next weekend :-).
Abby (@ No Fail Recipes) says
This looks scrumptious. I can't wait to give it a try. I may need to make a trip to the store this morning.
Kristine | Kristine's Kitchen says
I am so ready for Spring flavors! We've been having some nice weather here, and it's definitely gotten me in the Spring mood! I love this dish, Denise, especially with the poached egg! I agree, we don't always need crazy amounts of flavor and this looks just perfect.
Ashley | The Recipe Rebel says
See, I think runny eggs look really pretty but I am actually not a fan. How do you think scrambled would do on top of here?? Lol. KIDDING. I'm loving the lemon and parmesan flavors going on here -- so fresh!
Denise says
LOL! Runny eggs are not for everyone, I guess! Scrambled eggs would totally not be the same :/
Annie says
What a lovely Spring time dish! I love how quickly it comes together!
Denise says
Thanks, Annie! I'm 1000% ready for spring, ha ha!
Ashley@CookNourishBliss says
I've been waiting for good asparagus to show up again at my grocery store! This pasta looks sooo good. And with that egg??? Gah the best! Happy March (<--- I can't get over that!)
Denise says
Thanks Ashley! I know, where did March come from (I'm SUPER excited that it's here though!)
Stacey @ Bake.Eat.Repeat. says
I have never had an egg on pasta before but I'm pretty sure I NEED to try that ASAP after seeing that photo! This sounds amazing. Plus I love asparagus in the spring, so good!
Denise says
This was my first time as well! I really loved it, and it was much faster than cooking up some meat 😀
Medha @ Whisk & Shout says
This looks unreal! I love how you mixed the zoodles with the pasta- I do that all the time, because you don't notice that you're cutting carbs 🙂 Also loooove the poached egg- so yum 🙂 Pinning!
Denise says
I loved mixing them! I will probably do that from now on...I can't see 100% zoodles filling me up at all, but the mix did the trick 😀
marcie says
Ahhh -- this looks so good! I love asparagus and have been eating it like crazy lately, and anything with a poached egg on top makes me crazy. 🙂 I like that you went 50-50 with the zoodles and linguine. This dish looks like a huge winner!
Denise says
I have pretty much picked up a bunch of asparagus for 3 weeks straight now! I love it! Thanks, Marcie!
Cheyanne @ No Spoon Necessary says
Totally ready for spring over here too - my heart is all sorts of giddy for spring produce! LOVE this linguine dish, Denise! The poached egg and asparagus up in here is making my heart sing! Face plant for sure! Cheers!
Denise says
As far as I'm concerned, March = spring...ha ha! Thanks, Cheyanne!
Liz @ Floating Kitchen says
Yes! Asparagus is SUCH a quintessential Spring food. I love that I've been seeing it in the grocery stores lately. It's a sign of good things to come! This linguine looks delicious! Love that egg!
Denise says
Yes! Bring it on, spring! Thanks, Liz!
Alice @ Hip Foodie Mom says
Denise, oh my gawd, this looks freaking delicious!!!! love that poached egg on top! Wow!
Denise says
Thank-you Alice! I want to put a poached egg on everything now! 😀
April @ Girl Gone Gourmet says
I'm so ready for Spring!! This looks so good -- love that runny egg 🙂 I agree with you - it's time to start breaking out all the produce!
Gayle @ Pumpkin 'N Spice says
This linguine is just calling my name with that egg on tops! Sounds like such a fresh and flavorful dish for 30 minute Thursday!
Denise says
Thanks, Gayle! It is SO easy to make, definitely a new regular around here 🙂