Linguine with asparagus and egg

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Linguine with asparagus and egg

Ingredients
3/4 lb linguine, or fettuccine
1 bunch thin asparagus (about 1 pound=1 bunch), trimmed to bite-size
1/4 cup parmesan, grated, about 1/2 oz=1/4 cup
4 large eggs

Instructions:

1. In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last two minutes of cooking. Reserve 1 cup cooking liquid (you won’t use all of it!); drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.

2. While pasta is cooking, fry eggs over easy.

3. To serve, divide pasta among four bowls, top each serving with an egg and season with salt and pepper. Sprinkle with Parmesan if desired.

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
1976
Total Fat
64
Saturated Fat
32
Total Carbohydrate
272
Dietary Fiber
20
Sugars
0
Protein
84
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