This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain and return to pan. Keep warm.
2.Heat a large frying pan half-filled with water on high until boiling. Reduce heat to low. Stir in vinegar.
3.Crack eggs, one at a time, into gently simmering water. Simmer, splashing with a little water, for 1-2 minutes until cooked to taste.
4.Toss vegetables, spinach, lemon zest and juice, oil, garlic and chilli flakes through pasta on low heat for 1-2 minutes.
5.Divide between serving bowls. Top each with a poached egg. Sprinkle with parmesan to serve. Accompany with lemon and bread.
Note
- Spaghetti should be cooked until al dente – tender with a slightly firm centre.
