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5-Ingredient Poached Eggs over Pasta and Asparagus

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Poached eggs, asparagus and shaved Pecorino Romano over tri-colored fettucini pasta. This simple vegetarian dish comes together quick!

Asparagus and Poached Eggs over Pasta

Poached Eggs over Pasta and Asparagus

Poached eggs create a silky sauce over this simple vegetarian pasta dish – ready in less than 15 minutes! It’s the perfect budget meal for less than ten dollars, but don’t be fooled by the simplicity of this dish!

Asparagus poached eggs over pasta tri-color

If you ask me, eggs, pasta and asparagus go together so well with some fresh grated Pecorino Romano cheese. I love how poached eggs create a velvety pasta sauce when the yolks are broken. Combined with a few simple ingredients like seasonal asparagus, Pecorino Romano, fresh ground pepper and kosher salt, you have dinner on the table in minutes.

How To Poach An Egg

The easiest way to make poached eggs is with an egg poacher or you can follow these simple steps on how to poach an egg.

Cut Asparagus

Poaching

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Asparagus and Poached Eggs over Pasta

5 from 15 votes
6
Cals:316
Protein:17
Carbs:48
Fat:6.5
Poached eggs, asparagus and shaved Pecorino Romano over tri-colored fettucini pasta. This simple vegetarian dish comes together quick! 
Course: Dinner
Cuisine: American
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Yield: 4 servings
Serving Size: 1 egg, 1 1/2 cups pasta asparagus

Equipment

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), freshly shaved

Instructions

  • 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 the asparagus.
  • Reserve 1 cup pasta water before draining pasta and asparagus in colander.
  • 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.
  • 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 and enjoy!!

Last Step:

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Nutrition

Serving: 1 egg, 1 1/2 cups pasta asparagus, Calories: 316 kcal, Carbohydrates: 48 g, Protein: 17 g, Fat: 6.5 g, Saturated Fat: 2 g, Cholesterol: 188.5 mg, Sodium: 143 mg, Fiber: 5 g, Sugar: 4.5 g

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