Pasta w/Poached Egg, Asparagus, & Lemon

By gbvampy1

Ingredients

• 1/2 pound whole wheat thin spaghetti or angel hair pasta
• 1 pound asparagus, trimmed and cut into 1" pieces
• 4 tbsp. olive oil, divided
• 1/2 cup grated Parmesan cheese
• 1/3 cup low-fat ricotta
• 4 eggs, for poaching
• 1 tsp. white vinegar
• 1 pound shrimp, cleaned, cooked, and chopped (optional)
• 1 lemon, halved
• Salt and pepper to taste

Preparation

Step 1

In pot, boil water and cook pasta 1 minute below recommended time. Add in chopped asparagus and cook with pasta for one addition minute. Scoop out ½ cup of the pasta water and set aside. Drain pasta and asparagus. Toss with 1 tablespoon of olive oil. Set aside and keep warm.
2.In pot, heat remaining olive oil and add pasta water. Stir in ricotta, Parmesan and salt and pepper to taste. When cheese has melted and incorporated, toss sauce and pasta. Plate in shallow bowls.
To poach eggs: In a large sauté pan, fill with water so the depth of the water is about 2”. Add in vinegar and bring to a rapid simmer. Crack eggs, one at a time, and put into a small bowl. VERY gently slip each egg into the water and using a spoon gingerly corral the egg whites so they don’t get away. Simmer for 2-3 minutes or until the whites are totally set. Remove gently from water with large slotted spoon and allow excess water to drip away. Place on top of pasta. Add cooked and chopped shrimp if desired. Spritz egg and pasta with lemon juice and additional salt and pepper, if desired.
4.Promptly devour.