Poached eggs, asparagus, fresh cracked pepper and shaved Pecorino Romano over tri-colored pasta. This simple vegetarian pasta dish is ready in less than 15 minutes; a perfect meal for less than $10, but don't be fooled by the simplicity of this dish!
The egg yolks make a lovely sauce over pasta combined with quality ingredients like seasonal asparagus, Pecorino Romano, fresh ground pepper and kosher salt. Serve this for lunch or dinner; you can easily make this for one or up to as many servings as you need.
If you don't have an egg poacher you can follow these simple steps on how to poach an egg.
For a low-carb, gluten-free dish perfect for breakfast or brunch, try Steamed Asparagus with Poached Eggs.
Asparagus and Poached Eggs over Pasta
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 egg, pasta asparagus • Old Points: 6 • Points+: 8 pts
Calories: 300 • Fat: 7 g • Protein: 17 g • Carb: 46 g • Fiber: 7 g • Sugar: 2 g
- 8 oz uncooked pasta, I used Ronzoni Garden Delight Linguini
- 2 bunches medium asparagus, tough ends removed (about 4 cups)
- 4 large eggs
- kosher salt and fresh pepper
- 2 tbsp freshly shaved Pecorino Romano or Parmigiano Reggianio
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.
Meanwhile 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 and enjoy!!