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overhead view of spiralized pasta with egg in bowl
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5 from 1 vote

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 235kcal


  • 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