Spaghetti and zucchini pasta with egg and asparagus

Total Time15 min.Servings1 servings


  • Egg, whole - 2 pcs (100g)
  • Green asparagus - 7 pcs (145g)
  • Green peas, frozen - 230g
  • Spaghetti, whole wheat, uncooked - 50g
  • Zucchini - 1pcs (305g)


  1. Cook the spaghetti according to the instructions on the packet in a pot of lightly salted water.
  2. Meanwhile, rinse the zucchini and remove the ends. Use a potato peeler to make the pasta strands. Put the zucchini pasta in a bowl, cover with boiled water and leave it for approximately 1-2 minutes to cook, then drain.
  3. Rinse the asparagus in cold water and remove the ends which can be tough. Bring a pot to boil, and add a pinch of salt. Add the asparagus and cook for approximately 4-5 minutes or until tender.
  4. Bring a pot of water to boil (make sure you use enough to fully cover the eggs so you will be cooking). Cook the eggs for 5-6 minutes at a medium-high heat until they are soft boiled. Ass the eggs to a bowl of cold water to cool and remove the shell.
  5. In a pan, sprat the cooking spray and cook the asparagus and peas over medium heat for 3 minutes. Add the zucchini pasta and garlic and cook for 3-4 minutes, mixing regularly.
  6. When the zucchini is soft, add the lemon zest and lemon juice, mix and turn off the heat.
  7. Add the spaghetti, zucchini pasta and vegetables on a plate, cut the egg in half and place over the pasta. Season with salt and pepper and serve.