Lemon Garlic Linguine with Fried Egg
and green salad with citrus
This rustic but beautiful Italian pasta dish, which we last featured in 2018, allows a few key ingredients 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.
Ingredients
- 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
- 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
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Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
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Oranges / Garlic / Parsley - Prep as directed. Store separately.
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Make
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Bring a large stock pot of salted water to a boil. Add pasta and boil according to package directions. Reserve 1/4 cup / 59 mL pasta water (amount for 4 servings; adjust if customizing).
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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.
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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).
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Drain pasta (remember to reserve pasta water).
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Toss pasta with olive oil (portion for pasta), reserved pasta water, lemon zest, and parsley. Top with breadcrumbs and fried eggs.
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Toss oranges, salad greens, and almonds with vinaigrette.
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Serve pasta with salad on the side. Enjoy!
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