Name: Spaghetti with Spinach, Peas, Asparagus, Poached Eggs & Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 1 ½ (142 g) pkgs baby spinach; 12 eggs; 1 ½ cups frozen peas; 3 cloves garlic; 1 small bunch green onions (scallions); 1 ½ lemons; 85 g Parmesan cheese; 425 g spaghetti pasta; black pepper; butter, unsalted; salt; white wine vinegar

Spaghetti with Spinach, Peas, Asparagus, Poached Eggs & ParmesanSpaghetti with Spinach, Peas, Asparagus, Poached Eggs & Parmesan — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

1 ½ (142 g) pkgs baby spinach

12 eggs

1 ½ cups frozen peas

3 cloves garlic

1 small bunch green onions (scallions)

1 ½ lemons

85 g Parmesan cheese

425 g spaghetti pasta

black pepper

butter, unsalted

salt

white wine vinegar

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain, return to the pot, and set aside.

Meanwhile, fill another large pot about halfway with hot water (from the tap); add vinegar, cover with a lid, and bring to a boil over medium-high heat. Once the water in the pot is boiling, reduce heat to medium-low.

While the water is heating, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Trim and cut green onions crosswise into thin pieces. Place in a medium bowl.

Snap (or cut) off woody ends of the asparagus; cut into 1-inch pieces. Add to the bowl with the green onions.

Preheat a large skillet over medium heat.

While the skillet heats up, peel and mince garlic. Add garlic and peas to the bowl.

Once the skillet is hot, add butter and swirl to coat the bottom. Add veggies, salt, and pepper; cook, stirring occasionally, until fork-tender, 5-6 minutes. (Reserve bowl for the next step.)

Meanwhile, finely grate Parmesan. Place in the reserved bowl and set aside.

Gently crack eggs into additional small bowls (two eggs per bowl).

Adjust the heat of the pot as necessary so that the vinegar water is simmering. Working in batches, gently tip bowls into the pot, sliding the eggs carefully into the water. Cook until whites are set but yolks are still soft, 2½-3 minutes. Using a slotted spoon, transfer eggs to a plate.

When the veggies are done, add spinach to the skillet in handfuls, waiting for it to wilt slightly before adding the next handful. Zest and juice lemons into the skillet, stir to combine, and remove from heat.

Add veggies to the pot with the drained spaghetti and set pot over medium-high heat. Cook, tossing occasionally, until warmed through, 2-3 minutes more. Remove from heat.

To serve, divide pasta and eggs between bowls. Top with Parmesan and enjoy!

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