Lemony pasta with poached eggs
(at time of publication)
Ingredients
- 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
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)
-
Calories 497cal
-
Kilojoules 2080kJ
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Protein 25g
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Total fat 20g
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–Saturated fat 3g
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Carbohydrates 55g
-
–Sugars 5g
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Dietary fibre 10g
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Sodium 100mg
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Calcium 160mg
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Iron 5mg
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