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!
Foto: Skinnytaste
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)
Steps
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Cut asparagus on an angle to one-inch pieces.
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Bring a large pot of salted water to a boil. Cook pasta according to instructions for al dente.
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Two minutes before pasta is done, add the asparagus.
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Reserve 1 cup pasta water before draining pasta and asparagus in colander.
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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.
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Drain pasta then add back to pot along with some of the reserved pasta water.
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Divide pasta among four bowls, top with poached egg, shaved cheese, fresh cracked pepper and salt if desired.
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To eat, break the yolk and mix well with pasta, top with additional cheese if desired and enjoy!!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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