Skinnytaste · by Gina Homolka★ 5.0 (16)
Asparagus and Poached Eggs over Pasta
NUTRITION · PER SERVING15M COOK
CAL 17%·PRO 37%
CARBS 47G56% OF CAL
5G FIBER0G ADDED0G INTRINSIC37G OTHER5G TOTAL SUGAR
FAT 8G22% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pasta topped with sautéed asparagus, poached eggs, and shaved cheese. A quick, elegant vegetarian dish that comes together in minutes.
mainamericanpastaeggs🍲 stockpotdairy freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces uncooked tri-color fettucini pasta
- 2 medium bunches asparagus (tough ends removed, cut in 1-inch pieces (about 4 cups))
- 4 large eggs
- kosher salt and fresh pepper
- 2 tbsp Pecorino Romano (or dairy free parmesan)
At a glance
PER SERVING · TIME 15M
CAL 17%·PRO 37%
CARBS 47G56% OF CAL
5G FIBER0G ADDED0G INTRINSIC37G OTHER5G TOTAL SUGAR
FAT 8G22% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 480mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 345mg
- Calcium
- 137mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 480MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.