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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!
Equipment
Ingredients
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!!
Nutrition
Serving: 1egg, 1 1/2 cups pasta asparagus, Calories: 316kcal, Carbohydrates: 48g, Protein: 17g, Fat: 6.5g, Saturated Fat: 2g, Cholesterol: 188.5mg, Sodium: 143mg, Fiber: 5g, Sugar: 4.5g
- WW Points: 6