Breakfast Pasta Recipes: Spaghetti with Egg and Asparagus

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Spaghetti Egg Asparagus

Have fun and enjoy your meal even if it is made of simple products. Just experiment, mix the ingredients and get new fantastic tastes.

Are you inspired by spaghetti? By the way the word is derived from the Italian word spaghetto, and is translated in English as a thin string and they say that in 1957 BBC joked that spaghetti grew on trees and there were people who believed in it because then the dish was exotic in many countries. Now we know for sure that it is made of flour and water and suits most cases perfectly from breakfast to the festive dinner.

In this recipe there are some optional components like the zucchini noodles but asparagus is a must. It is very beneficial for your health and tasty with egg. Though, we do not recommend refusing of the zucchini noodles, which become very savory, when sprinkled with lemon juice. Now it’s time to turn to a recipe.

Breakfast Pasta Recipes: Spaghetti with Egg and Asparagus

You’ll able to get breakfast on the table as quickly as possible preparing such easy and healthy spaghetti. If you add asparagus and other vegetables cut in the form of spaghetti to the pasta you’ll get a beautiful dish making your mouth water. And a perfectly poached egg with parmesan enriches the meal with protein and not just that!
Course Breakfast
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 940 kcal


  • 1 piece bunch of asparagus trimmed and cut into bite-sized pieces
  • 2 cups snap peas (trimmed)
  • 4 piece cloves garlic (minced)
  • 1/2 cup parmesan cheese (grated)
  • 2 piece medium zucchinis (cut in a form of spaghetti)
  • 4 oz spaghetti
  • 4 eggs
  • 1 lemon – for making zest and juice from it


  1. Take a pan with water, add pasta, and place it on the stove cooking in accordance with the directions specified on a package.

  2. While the spaghetti are boiling, take a frying pan add some olive oil and put the vegetables. Cook asparagus and snap peas for 3 minutes over medium heat.

  3. Add the zucchini noodles and garlic into a frying pan and continues heat for 3 minutes more. Do not forget to stir the mixture.

  4. The zucchini should become soft. Remove from fire. Sprinkle the vegetables with lemon juice and ad zest and parmesan.

  5. Now the pasta must be ready too. Take it out of boiling water and add to the vegetables. Mix evenly.

  6. Use the water in the pasta pot to cook poached eggs – crack them in the boiling water and cook during 3 minutes or more if you want. Scoop it out and put on a top of your served dish.

Recipe Notes

If you do not love spaghetti, you can replace it by any pasta. But the long one is a rather popular form in Italia. This dough is quickly cooked preserving its shape and tastes fairly in particular when such nutritious ingredients are added. They say that this form was created by Marco Polo during his trips in China but the experts insist that the spaghetti already existed in Italy in late 1200’s. They are really ancient.

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