How To Make Vegetarian Pasta and Poached Eggs
Ever since we found out that egg yolks make a lovely sauce for pasta, we couldn’t stop making similar recipes. Here’s another one using vegetarian pasta.
- 4cupsmedium asparagus,2bunches, tough ends removed
- 4large eggs
- kosher salt and fresh pepper
- 2tbspPecorino Romano,freshly shaved or Parmigiano Reggianio
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 asparagus.
Reserve 1 cup pasta water before draining pasta and asparagus in colander.
While pasta water is boiling, poach eggs in an egg poacher or if you don’t have one follow these steps for poaching eggs.
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.
- Calories: 326.46kcal
- Fat: 6.91g
- Saturated Fat: 2.49g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.25g
- Polyunsaturated Fat: 1.37g
- Carbohydrates: 48.52g
- Fiber: 4.81g
- Sugar: 4.25g
- Protein: 18.01g
- Cholesterol: 190.29mg
- Sodium: 571.04mg
- Calcium: 119.48mg
- Potassium: 479.52mg
- Iron: 4.59mg
- Vitamin A: 135.08µg
- Vitamin C: 7.50mg
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