5.0 from 45 votes
Asparagus and Poached Eggs over Pasta
Poached eggs, asparagus and shaved Pecorino Romano over tri-colored fettucini pasta. This simple vegetarian dish comes together quick!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 316 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 8 ounces uncooked tri-color fettucini pasta ()
- 2 medium bunches asparagus (tough ends removed, cut in 1-inch pieces (about 4 cups))
- 4 large eggs
- kosher salt and fresh pepper
- 2 tbsp Pecorino Romano (or dairy free parmesan) (freshly shaved)
Instructions
- Cut asparagus on an angle to one-inch pieces.
- Bring a large pot of salted water to a boil. Cook pasta according to instructions for al dente.
- Two minutes before pasta is done, add the asparagus.
- Reserve 1 cup pasta water before draining pasta and asparagus in colander.
- Meanwhile while pasta water is boiling, poach eggs in an egg poacher or see above to make them without. Remove eggs with a slotted spoon and set aside on a plate.
- Drain pasta then add back to pot along with some of the reserved pasta water.
- Divide pasta among four bowls, top with poached egg, shaved cheese, fresh cracked pepper and salt if desired.
- To eat, break the yolk and mix well with pasta, top with additional cheese if desired and enjoy!!
Cup of Yum
Nutrition Information
Serving
1egg, 1 1/2 cups pasta asparagus
Calories
316kcal
(16%)
Carbohydrates
48g
(16%)
Protein
17g
(34%)
Fat
6.5g
(10%)
Saturated Fat
2g
(10%)
Cholesterol
188.5mg
(63%)
Sodium
143mg
(6%)
Fiber
5g
(20%)
Sugar
4.5g
(9%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 316
% Daily Value*
| Serving | 1egg, 1 1/2 cups pasta asparagus | |
| Calories | 316kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 17g | 34% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 188.5mg | 63% |
| Sodium | 143mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.