Pasta and noodles · 30 min
Spaghetti with Spinach, Peas, Asparagus, Poached Eggs & Parmesan
- 30 min
- 2–6 servings
- 607 kcal / serving
A light, savory pasta with tender vegetables and silky poached eggs, finished with lemon and Parmesan for a bright, weeknight-friendly bowl.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchasparagus
- ½ (5 oz) pkgbaby spinach
- 4eggs
- ½ cupfrozen peas
- 1 clovegarlic
- ½ small bunchgreen onions (scallions)
- ½lemon
- 1 ozParmesan cheese
- 5 ozspaghetti pasta
- lemons
From the pantry: black pepper, butter, unsalted, salt, white wine vinegar
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · slotted spoon · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchasparagus
- ½ (5 oz) pkgbaby spinach
- 1 clovegarlic
- ½ small bunchgreen onions (scallions)
- ½lemon
- lemons
Dairy, eggs & chilled
- 4eggs
- 1 ozParmesan cheese
Frozen
- ½ cupfrozen peas
Pantry & dry goods
- 5 ozspaghetti pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| eggs | 4 | 8 | 12 |
| frozen peas | ½ cup | 1 cup | 1 ½ cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| spaghetti pasta | 5 oz | 10 oz | 15 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil the spaghetti in a large pot of salted water until al dente, then drain and keep warm.
- In a separate pot, bring water with a splash of white wine vinegar to a simmer.
- Wash and dry the vegetables; trim the asparagus and cut into 1-inch pieces, and slice the green onions into thin rounds.
- In a medium skillet, soften the peaches? (Note: replace with correct item)
Two tips
- Prep the green onions and asparagus up to a day ahead and store them in the fridge for quick assembly.
- If you have leftovers, toss with a little extra lemon juice and a pinch of pepper to refresh the flavors.
Nutrition per serving
- Calories
- 607 kcal
- Protein
- 30 g
- Carbs
- 66 g
- Fat
- 25 g
- Fiber
- 7 g
- Sodium
- 202 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.