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
Total cost: $13.44 / $3.36 per serve
(at time of publication)
Ingredients
- 300g spaghetti or spaghettini pasta
- 1 head broccoli or 2 bunches broccolini, trimmed
- 4 eggs
- 2 cups rocket, trimmed, shredded
- ½ cup slivered almonds, lightly toasted
- 1 tablespoon olive oil
- 1 lemon, zest and juice
Instructions
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)
Kilojoules 2080kJ
Calories 497cal
Protein 25g
Total fat 20g
–Saturated fat 3g
Carbohydrates 55g
–Sugars 5g
Dietary fibre 10g
Sodium 100mg
Calcium 160mg
Iron 5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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