Lemon-Dill Pasta with Poached Eggs
Bright and simple pasta tossed in a zesty lemon-dill sauce, topped with perfectly runny poached eggs for a protein-rich meal. This italian-inspired pasta ready in about 35 minutes pairs ounces spaghetti, large eggs, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 ounces spaghetti
- 4 large eggs
- 1 lemon
- 3 tablespoons fresh dill
- 2 tablespoons olive oil
- 2 cloves garlic
- 1/4 cup Parmesan cheese
- 1 tablespoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Bring a large pot of water with 1 tablespoon salt to a rolling boil. Add 8 ounces spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
- Step 3: Add the drained spaghetti to the skillet, then stir in 1/2 cup reserved pasta water, 1 tablespoon lemon zest, 1 tablespoon lemon juice, and 3 tablespoons chopped fresh dill. Toss for 2 minutes until the sauce thickens and coats the pasta.
- Step 4: Season with salt and 1/2 teaspoon black pepper to taste, then stir in 1/4 cup grated Parmesan cheese until melted.
- Step 5: Meanwhile, poach 4 eggs: bring a medium saucepan of water to a gentle simmer, add 1 teaspoon vinegar, swirl to create a vortex, and slide each egg into the water. Cook for 3 minutes until yolks are runny, then remove with a slotted spoon.
- Step 6: Divide the pasta among 4 bowls, top each with one poached egg, and sprinkle with additional lemon zest and dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Pasta with Poached Eggs take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Pasta with Poached Eggs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces spaghetti from drying out.
Can I substitute ingredients in Lemon-Dill Pasta with Poached Eggs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Pasta with Poached Eggs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Dill Pasta with Poached Eggs?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
