Courgette and whole wheat pasta with poached egg

One of the simplest ways of taking any rich green (courgette, spinach, asparagus etc) to the next level is with the addition of a soft, runny egg. The added flavor of the yolk can turn a great dish into a phenomenal one.

Throughout this year, I’m working with British Lion Eggs to create a series of #EggCentric recipes: healthy egg-based recipes that are fresh, tasty and quick to prepare – perfect for busy family life. Every recipe in the series will use only store cupboard ingredients, or items commonly found in a family fridge.

This meal isn’t just fast and healthy, but tastes just as delicious warm as it does chilled, so any leftovers can be stored in the fridge and eaten the next day. Here’s how to make it.

Ingredients

• 2 large courgettes
• 150g (5.5 oz) whole wheat spaghetti pasta
• 1 red chilli
• 100g (3.5 oz) pine nuts
• 2 tbsp olive oil
• 100g (3.5 oz) goats’ cheese
• 4 large eggs
• salt and black pepper

Instructions

Bring a large pan of water to the boil, add a good pinch of salt and add the spaghetti. Boil until al dente (about 10 minutes).

Meanwhile, poach four eggs using your preferred method from 3 ways to poach the perfect egg.

Spiralize your courgettes to make long, spaghetti-like strands. I opted for the thickest setting on the spiralizer as that gives nice chunky strands that will hold their shape.

Cut the chilli lengthways, run a sharp knife down the flesh to de-seed, then finely slice. If you like your pasta spicier you can leave the seeds in.

Put the oil, chilli and pine nuts into a large frying pan. Cook over a low heat for 10 minutes, stirring often, until the pine nuts are starting to turn golden brown and the chilli has wilted.

Add the courgette and pasta to the oil.

Fry for 2-3 minutes if you like some crunch to your courgettes, or 4-6 minutes if you like it soft. Add salt and pepper to taste.

If you have chosen to cook your courgettes for longer, you might find there’s some excess water in your pan. If so, line a colander with some kitchen towel and drain before returning to the pan.

Drain the spaghetti and add to the frying pan, tossing gently to mix through, before serving onto four plates, and toping each with a poached egg.

Crumble over the goats cheese, and season to finish.

Tempted to try this delicious courgette pasta at home?

If you fancy making this courgette and whole wheat pasta with poached egg for dinner, here’s the recipe again in an easy, printable format. Just hit the grey ‘PRINT’ button in the recipe card below.

Courgette and whole wheat pasta with poached egg

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Author: Emily Leary

A healthy, light and quick dish perfect as a hot dinner or cold lunch.

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Metric - Ounces

Ingredients

• 2 large courgettes
• 150 g whole wheat spaghetti pasta
• 1 red chilli
• 100 g pine nuts
• 2 tbsp olive oil
• 100 g goats' cheese
• 4 large British Lion eggs
• salt and black pepper

Instructions

• Bring a large pan of water to the boil, add a good pinch of salt and add the spaghetti. Boil until al dente (about 10 minutes).
• Meanwhile, poach four eggs using your preferred method from 3 ways to poach the perfect egg.
• Spiralize your courgettes to make long, spaghetti-like strands. I opted for the thickest setting on the spiralizer as that gives nice chunky strands that will hold their shape.
• Cut the chilli lengthways, run a sharp knife down the flesh to de-seed, then finely slice. If you like your pasta spicier you can leave the seeds in.
• Put the oil, chilli and pine nuts into a large frying pan. Cook over a low heat for 10 minutes, stirring often, until the pine nuts are starting to turn golden brown and the chilli has wilted.
• Add the courgette and pasta to the oil.
• Fry for 2-3 minutes if you like some crunch to your courgettes, or 4-6 minutes if you like it soft. Add salt and pepper to taste.
• If you have chosen to cook your courgettes for longer, you might find there's some excess water in your pan. If so, line a colander with some kitchen towel and drain before returning to the pan.
• Drain the spaghetti and add to the frying pan, tossing gently to mix through, before serving onto four plates, and topping each with a poached egg.
• Crumble over the goats cheese, and season to finish.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: Pasta meals

Keywords: pasta

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