linguine medley

July 10, 2013

prep time: 10 minutes       total time: 30 minutes       makes 4 servings

3/4 lb. linguine or fettuccine
1 bunch of thin asparagus (1 lb.), ends trimmed, halved lengthwise (or any other green vegetables – spinach, broccoli, etc.)
1/4 lb. smoked ham deli meat
3 T unsalted butter
1/4 c grated parmesan (1/2 oz.)
2 large eggs
salt and pepper
BOP (basil, oregano, & parsley)


  1. in a large pot of boiling salted water, cook pasta according to package instructions. reserve 1 cup cooking liquid.
  2. drain pasta and return to pot along with butter and parmesan.
  3. toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
  4. while pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. crack each egg into a small bowl and gently pour into skillet.
  5. cook until whites are set and yolks are runny, 4 minutes. with a slotted spoon, transfer eggs to a parchment-lined baking sheet.
  6. steam vegetables. add the asparagus (green vegetables) and ham in with pasta the last minute of cooking.
  7. season with salt, pepper, basil, oregano, and parsley.
  8. to serve, divide pasta among four bowls, top each serving with an egg, and season with salt and pepper. sprinkle with parmesan if desired.


i did my own little spin on this recipe. because i had a stalk of broccoli left over and some spinach that was on the verge of going bad, i tossed those in instead of the asparagus. i also added ham and the italian herbs: BOP = basil, oregano, & parsley. i made that up myself 😀

this was aromatic and tasty. i’m usually not a big fan of sauces that aren’t marinara or tomato sauces, but this one wasn’t too bad.

i didn’t poach the eggs; i just cooked them over-easy… for my husband since i don’t eat eggs.

this recipe was cataloged by lance as “one that he likes a lot.”


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