Lemon Garlic Linguine with Fried Egg
and green salad with citrus

Name: Lemon Garlic Linguine with Fried Egg
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 cloves Garlic, chopped; 1 Tbsp Parsley, chopped; 8 oz Pasta, linguini (sub spaghetti); 1/4 cup Reserved pasta water; 1 Tbsp Butter; 1/3 cup Panko breadcrumbs; 1/4 tsp Red pepper flakes; 1 Tbsp Oil, cooking; 4 Eggs; 1 Tbsp Oil, olive; 1 tsp Lemon zest; 2 tsp Mustard, Dijon; 2 tsp Honey; 1 Tbsp Vinegar, red or white wine; 3 Tbsp Oil, olive; 1 Oranges, blood, segments (sub regular oranges or canned mandarin oranges); 4 oz Salad greens, any type; 1/4 cup Almonds, slivered or sliced

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

In this rustic but beautiful Italian pasta dish a few key ingredients are allowed to shine. Not only is the pasta coated with a flavorful combination of olive oil, parsley, lemon, and toasted breadcrumbs but the creamy yolk from fried eggs adds extra richness.
Smarts: Because the flavors are so simple and clean in this recipe, be sure to season to taste with salt or add some more lemon before serving.

Proteins

Eggs

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Lemon Garlic Linguine with Fried Egg:

Garlic - 4 cloves , chopped
Parsley - 1 Tbsp , chopped
Pasta, linguini - 8 oz (sub spaghetti)
Reserved pasta water - 1/4 cup
Butter - 1 Tbsp
Panko breadcrumbs - 1/3 cup
Red pepper flakes - 1/4 tsp
Oil, cooking - 1 Tbsp
Eggs - 4
Oil, olive - 1 Tbsp
Lemon zest - 1 tsp

Green Salad with Blood Oranges and Almonds:

Mustard, Dijon - 2 tsp
Honey - 2 tsp
Vinegar, red or white wine - 1 Tbsp
Oil, olive - 3 Tbsp
Oranges, blood - 1 , segments (sub regular oranges or canned mandarin oranges)
Salad greens, any type - 4 oz
Almonds, slivered or sliced - 1/4 cup

Prep

Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
Oranges / Garlic / Parsley - Prep as directed. Store separately.

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Make

Bring a large stock pot of salted water to a boil. Add pasta and boil according to package directions. Reserve 1/4 cup / 59mL pasta water (amount for 4 servings; adjust if customizing).
While pasta cooks, heat a large nonstick pan with butter over medium heat. When butter melts add panko with a pinch of salt. Saute, stirring constantly, until breadcrumbs are golden brown and toasted, 2 to 3 minutes. Add garlic and red pepper flakes and saute for 1 minute more. Set aside and return pan to heat.
Add cooking oil to heated pan. Crack eggs into the heated oil. Fry for ~3 minutes on one side for sunny-side up or flip and cook for another 2 to 4 minutes for over-easy (cook for a minute more to cook the yolks all the way through).
Drain pasta (remember to reserve pasta water).
Toss pasta with olive oil (portion for pasta), reserved pasta water, lemon zest, and parsley. Top with breadcrumbs and fried eggs.
Toss oranges, salad greens, and almonds with vinaigrette.
Serve pasta with salad on the side. Enjoy!

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