Lemon spaghettini with poached eggs & rocket
Delight in the zesty flavors of Lemon Spaghettini with Poached Eggs & Rocket. This light and refreshing pasta features spaghettini tossed in a tangy lemon sauce, topped with perfectly poached eggs and peppery arugula. Ideal for a quick and elegant meal.
- 06 Apr 2025
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Lemon spaghettini with poached eggs and rocket (arugula) is a refreshing and zesty pasta dish that's perfect for a light yet satisfying meal. This recipe combines the bright, tangy flavors of lemon with the peppery bite of arugula and the richness of poached eggs to create a harmonious blend of tastes and textures. Whether you're looking for a quick weeknight dinner or a special meal for guests, this dish is sure to impress.
Ingredients:
Instructions:
- Bring a large pot of salted water to a boil.
- Add the spaghettini and cook according to the package instructions until al dente.
- Reserve 1 cup of pasta cooking water before draining the pasta.
- Drain the pasta and set aside.
- In the same pot or a large skillet, heat 1/4 cup (60g) of olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it burn.
- Stir in the lemon zest and lemon juice, and cook for another 1-2 minutes.
- Season with salt and freshly ground black pepper to taste.
- While the pasta is cooking, bring a medium pot of water to a gentle simmer.
- Create a gentle whirlpool in the water using a spoon.
- Crack an egg into a small bowl, then carefully slide the egg into the center of the whirlpool.
- Poach each egg for about 3-4 minutes until the whites are set but the yolks are still runny.
- Use a slotted spoon to remove the poached eggs and set them on a plate lined with paper towels.
- Add the drained pasta to the pot or skillet with the lemon-garlic mixture.
- Toss to coat the pasta evenly, adding reserved pasta water a little at a time if needed to reach the desired consistency.
- Add the fresh arugula to the pasta and gently toss until the arugula is slightly wilted.
- Divide the pasta evenly among four plates.
- Top each portion with a poached egg.
- Optional: Garnish with freshly grated Parmesan cheese and a sprinkle of black pepper.
Tips:
- Use fresh, high-quality ingredients: For the best flavor, make sure to use fresh arugula, organic lemons, and high-quality olive oil.
- Cook the pasta al dente: To achieve the perfect texture for your spaghettini, cook it until it's al dente, or still slightly firm to the bite.
- Poach the eggs carefully: When poaching the eggs, make sure the water is at a gentle simmer and add a splash of vinegar to help the egg whites set properly.
- Toss the pasta with the sauce immediately: As soon as the pasta is cooked, toss it with the lemon juice, zest, garlic, and olive oil mixture to ensure the flavors are well-absorbed.
- Serve immediately: This dish is best enjoyed fresh. Serve the pasta immediately after preparing it to maintain the vibrant flavors and textures.
With its vibrant flavors and elegant presentation, lemon spaghettini with poached eggs and rocket is a dish that will surely delight your taste buds. This recipe is simple to prepare yet delivers a complex and sophisticated taste. It's perfect for any occasion, whether you're cooking for yourself or entertaining guests. Enjoy your delicious and refreshing pasta!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 400kcal | 20% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 63g | 19% |
| Fiber 3.21g | 8% |
| Sugar 3.31g | 3% |
| Fat | |
| Fat 22g | 25% |
| Saturated 3.97g | 13% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 190mg | 34% |
| Vitamin B1 0.81mg | 68% |
| Vitamin B2 0.58mg | 44% |
| Vitamin B3 6mg | 39% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 260ug | 66% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.75mg | 5% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 4.05mg | 37% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 370mg | 11% |
| Selenium, Se 70ug | 126% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 1.96mg | 18% |
| Water | |
| Water 81g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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