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Spiralized Pasta with Egg and Asparagus

Linguine is tossed with asparagus and snap peas, parmesan cheese and lemon, and topped with a perfectly poached egg.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Spiralized
Servings: 4
Calories: 235kcal
Author: Denise

Ingredients

  • 1 bunch of asparagus trimmed and cut into bite-sized pieces
  • 2 cups of snap peas ends trimmed
  • 4 cloves garlic minced
  • zest and juice from one lemon
  • 1/2 cup freshly grated parmesan cheese
  • 4 eggs or more if you want!

For a 1/2 zoodle 1/2 linguine version:

  • 4 oz linguine
  • 2 medium zucchinis spiralized (500g/8 loosely packed cups)

For just linguine:

  • 8 oz linguine

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.

For just linguine:

  • Follow the directions above, omitting the zucchini noodle steps.

Notes

Nutritional Information is forĀ half zucchini noodles/half linguine

Nutrition

Serving: 1/4 batch | Calories: 235kcal | Carbohydrates: 14g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 204mg | Sodium: 408mg | Fiber: 5g | Sugar: 5g