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
- 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.