Lemony pasta with poached eggs

Our lemony pasta with poached eggs is a low cost, comforting, delicious vegetarian dinner, which you can throw together without too much hassle. High in fibre and iron with a gluten free option.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

300g spaghetti or spaghettini pasta

1 head broccoli or 2 bunches broccolini, trimmed

4 eggs

2 cups rocketarugulaX, trimmed, shredded

½ cup slivered almonds, lightly toasted

1 tablespoon olive oil

1 lemon, zest and juice

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Instructions

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1 Cook spaghetti following packet directions, adding broccoli for the last 2 minutes of cooking. Drain.

2 Meanwhile, to poach eggs bring 5cm water to a rapid boil in a large frying pan, turn off heat and carefully break eggs directly into the water (it’s important to break the eggs at the water’s surface). Cover pan with a tight-fitting lid and leave eggs to cook undisturbed for 3 minutes or until eggs are opaque. Remove with a slotted spoon and drain on a paper towel. Trim edges.

3 Add rocket, almonds, oil, lemon zest and 2 tablespoons lemon juice to pasta. Toss to combine and season with black pepper. Divide pasta among bowls and top each with a poached egg.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 497 cal

Kilojoules 2080 kJ

Protein 25 g

Total fat 20 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 5 g

Dietary fibre 10 g

Sodium 100 mg

Calcium 160 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.