Spiralized Pasta with Egg and Asparagus
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!
- 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)
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.
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
Serving: 1/4 batch | Calories: 235kcal | Carbohydrates: 14g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 204mg | Sodium: 408mg | Fiber: 5g | Sugar: 5g