Tallarines Verdes Vegetariano (Green Spaghetti, Fried Egg)
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Ingredients
- 350 g spaghetti
- 200 g baby spinach
- 30 g fresh basil
- 3 garlic cloves
- 60 g parmesan, grated
- 100 ml double cream
- 4 large eggs
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 654 kcal
- Protein
- 26.7 g
- Carbohydrate
- 65.2 g
- of which sugars
- 3.7 g
- Fat
- 31.2 g
- of which saturates
- 13.6 g
- Fibre
- 4.1 g
- Salt
- 0.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the spaghetti in salted boiling water according to the pack instructions, then drain, keeping a cupful of the cooking water.
- 2
Blitz the spinach, basil, garlic, parmesan and double cream to a smooth bright green sauce.
- 3
Toss the drained spaghetti with the green sauce in the pan, loosening with a splash of the cooking water, and warm through for 2 minutes.
- 4
Heat the olive oil in a frying pan and fry the eggs until the whites are set but the yolks are soft.
- 5
Serve the spaghetti topped with a fried egg each.
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