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Spiralized Pasta with Egg and Asparagus


Spiralized pasta with egg and asparagus is a simple, veggie-packed dinner that gets dinner on the table quickly. Top with a perfectly poached egg to complete the meal!

We love using vegetable noodles to introduce modern textures into our meals. Some of our favorites conclude zucchini noodle pad Thai as well as sweet potato noodles with avocado sauce.

overhead view of spiralized pasta with egg in bowl

This spiralized pasta with egg is loaded with green vegetables: zucchini noodles, asparagus and snap peas.

Rather than doing 100% zucchini noodles, which can abandon my body craving more pretty much right away, we are mixing with a half portion of pasta. This way, we are satisfied, but still only eating a half portion of pasta.

You’ll ♡ this spiralized pasta recipe

  • it has a mix of zucchini noodles and pasta, so you won’t feel hungry right away
  • it’s topped with a perfectly poached egg, and the yolk helps dress the noodles
  • with lemon, garlic and parmesan cheese, it is full of bright, fresh flavors

Recipe video

Want to see how zucchini noodles with egg ? Watch this 1-minute video for step by step instructions! You can find more recipe videos on my YouTube channel.

overhead view of ingredients required to make spiralized pasta with egg

How to spiralize zucchini

You can create zucchini noodles with a few different methods, but I highly recommend investing in a spiralizer (this is the one

I own). I have step by step instructions on how to prep and spiralize zucchini that might be helpful to you in how to cook zucchini noodles.

Don’t forget to cut your zucchini noodles up 2-3 times after spiralizing to avoid excessively long noodles.

Start by cooking the pasta

For this recipe, we are cutting the recommended pasta serving size of 2 oz in half and serving 1 oz per person. To serve 4, we will need 4 oz (a kitchen scale is a great way to accurately measure it!).

While I’m using linguine in this recipe, you are free to use spaghetti, spaghettini, or your favorite noodle. I do recommend a long noodle and not a pasta shape as it mixes in with the zucchini noodles well.

Reserve your pasta water

After cooking your pasta through, you’ll want to scoop it out of the water so that you can go ahead and poach your eggs in the water. This will save you time from bringing fresh water to boil.

Poaching the eggs

When it comes to poaching eggs, I find a shallow pot of water makes it easier. I recommend dumping out all but around 3 inches of water. Crack your egg into a ramekin, then carefully pour it into the simmering water. Let it cook for 3 minutes, until the whites are fully set, then using a slotted spoon, scoop it out.

Keeping the whites from floating away

The struggle with poaching eggs is keeping the loose part of the whites from floating away from the yolk. One tip I’ve learned from Kenji Lopez-Alt, is that straining the egg before poaching can help obtain rid of the loose whites (while still retaining the tight part of the whites), which in turn, helps the whites stay tight to the yolk and cook through perfectly.

If you want to try this, you’ll need a fine mesh strainer, and swirl the egg around until the loose whites have dripped through. This is by no means an essential step, but a good tip if you are looking for those picture-great poached eggs.

tongs pulling pasta and spiralized zucchini out of skillet

Putting it all together

I do recommend having all your ingredients prepped before starting this recipe as you will have a pot and a pan actively cooking at the same time.

  1. When you have 5 minutes left on your pasta timer, commence sauteeing the asparagus and snap peas.
  2. After 3 minutes, add the zucchini noodles and garlic.
  3. When vegetables are softened, add in lemon zest, lemon juice and parmesan cheese.
  4. Toss in the cooked linguine, portion out into bowls, and top with the poached eggs.

Recipe tips

  • make sure you have all your ingredients prepped before you commence cooking
  • leftovers can be stored in the fridge for up to 4 days with the exception of the eggs
    • you might want to cook eggs fresh as poached eggs don’t store well
  • you can pre-chop the asparagus, snap peas and make the zucchini noodles up to 4 days ahead and store in the fridge

side angle view of spiralized pasta with egg in bowl

More healthy zucchini recipes

Spiralized Pasta with Egg and Asparagus

Course: Dinner

Cuisine: American

Keyword: eggs, pasta, spiralizer, vegetarian

Calories: 235kcal

Servings: 4

Spiralized pasta with egg and asparagus is a simple, veggie-packed dinner that gets dinner on the table quickly. Top with a perfectly poached egg to complete the meal!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

For a 1/2 zoodle 1/2 linguine version:

Linguine and Zoodle version

  • Cook pasta according to directions on package.

  • When there is around 5 minutes remaining for the pasta, commence cooking the vegetables: heat olive oil in a large pan over medium heat.

  • Add the asparagus and snap peas, and cook for 3 minutes. Add the zucchini noodles and garlic. Cook for 3-4 mintues, mixing frequently with tongs.

  • When zucchini is soft, add the lemon zest, lemon juice and parmesan cheese.

  • Scoop the pasta out of the boiling water (don’t drain yet!) and add to the pan with the zucchini. Toss evenly and arrange on plates.

  • Drain all but 2 inches of water from the pasta pot.

  • Crack the eggs into the water and cook for 3 minutes, or until eggs are cooked to your liking. Scoop out of the water and place on top of the pasta.

Storage
Leftovers can be stored in the fridge for up to 4 days with the exception of the eggs

  • you might want to cook eggs fresh as poached eggs don’t store well

 

Serving: 1/4 batch | Calories: 235kcal | Carbohydrates: 14g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 204mg | Sodium: 408mg | Fiber: 5g | Sugar: 5g


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