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5 from 1 vote

Courgette and whole wheat pasta with poached egg

A healthy, light and quick dish perfect as a hot dinner or cold lunch.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Pasta meals
Cuisine: Italian
Keyword: pasta
Servings: 4
Author: Emily Leary


  • 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


  • 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.