Description
This quick and easy Lemon Kale Pasta with Fried Eggs is a nutritious and flavorful dinner that combines tender sautéed kale, zesty lemon, and al dente spaghetti, all topped with rich, runny fried eggs and a sprinkle of Parmesan cheese. Ready in just 30 minutes, it’s a perfect meal for busy weeknights requiring minimal ingredients and maximum taste.
Ingredients
Scale
Pasta
- 4 ounces spaghetti (or other pasta shape), about 113 grams
- Salt, to taste (for pasta water)
Vegetables and Seasoning
- 1 large bunch kale, stems removed and torn into pieces (approx. 5 cups)
- 2-4 cloves garlic, minced
- 1/2 lemon, juiced
- Salt and black pepper, to taste
Dairy and Oils
- 2 tablespoons olive oil, divided
- 1/2 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
Eggs
- 4 large eggs
Instructions
- Prepare Pasta and Kale: Bring a large pot of salted water to a boil. While waiting, remove kale leaves from the stems, tear into bite-sized pieces, then wash and dry thoroughly using a salad spinner. Mince the garlic cloves and set aside.
- Cook Pasta: Once water is boiling, cook spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté Garlic and Kale: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the minced garlic and sauté for about 2 minutes until fragrant and lightly golden. Add the kale and continue to sauté for approximately 5 minutes, or until wilted and tender.
- Combine Pasta with Kale: Add the drained pasta to the pan with the sautéed kale. Stir in the lemon juice, remaining 1 tablespoon of olive oil, and half of the grated Parmesan. Season with salt and pepper to taste. Mix thoroughly to combine all ingredients well, ensuring the pasta is coated with the lemon and olive oil mixture.
- Plate the Pasta: Remove the pan from heat and divide the kale lemon pasta evenly between two bowls.
- Fry the Eggs: In the same empty pan, add more olive oil if needed and heat over medium. Crack the four eggs into the pan. Cook until the egg whites are fully opaque but yolks remain runny, approximately 3 to 5 minutes.
- Serve: Top each bowl of pasta with two fried eggs. Sprinkle with the remaining Parmesan cheese and season with extra salt and black pepper to taste. Break the eggs into the pasta before eating and enjoy your nutritious meal.
Notes
- You can use any pasta shape you prefer, though spaghetti works best for coating with the kale and lemon sauce.
- Adjust the number of garlic cloves based on your flavor preference.
- Make sure to dry the kale well to prevent excess water from diluting the sauté.
- For a creamier dish, add a splash of pasta water when combining pasta and kale.
- Cook eggs to your preferred doneness; for firmer yolks, cook longer.
