Lemon Kale Pasta With Fried Eggs
This lemon kale pasta topped with fried eggs is one of my go-to, quick + easy dinner recipes! All you need are 7 simple ingredients and 30 minutes to make it.
I am so excited to share this lemony kale fried egg pasta with you today! It’s one of my go-to meals that I’ve been making for years. Simple, light, and packed with nutritious ingredients – what’s not to love?
If you’re new to adding eggs to pasta, you are in for such a treat. It’s such an easy way to give your weeknight dinners a protein boost. Plus, that creamy yolk tastes soo good stirred into the rest of the dish 🙂
Why add fried eggs to pasta?
- To make a nutritionally-balanced meal! Eggs are a great source of complete protein, which balances out the carbohydrates, healthy fats, and fiber-rich veggies in the rest of this recipe.
- They’re an affordable protein source, especially compared to meat or seafood.
- Beyond protein, they’re also rich in a number of other nutrients, like vitamins A, D, B12, and choline.
- Their yolks provide a delicious, creamy consistency once stirred into the rest of the pasta.
- They’re super quick to cook – you can have fried eggs ready in just a few minutes.
- There’s a chance you already have them in your fridge, so it’s a great way to use up an ingredient you have on hand!
Want more dietitian-designed pasta recipes? Check out my roundup of 35+ healthy pasta ideas. If you enjoy the “pasta with eggs” combo, you may also love this baked spaghetti frittata with vegetables, or this baked tomato pasta with feta, eggs + basil!
Ingredients needed + possible swaps
- Pasta: I used spaghetti for this recipe, but you are welcome to use another pasta of your choice. I’ve made this with angel hair in the past and it’s so good, but lately I have a hard time coming across angel hair in the grocery store! If you’re gluten-free, simply use a certified gluten-free pasta. The remainder of this recipe is naturally gluten-free.
- Kale: I used lacinato/dinosaur/tuscan kale, but you are welcome to use curly kale if preferred. You may use one large bunch, or about 5 packed cups of pre-packaged kale.
- Eggs: I used 4 large eggs for this recipe, aiming for 2 eggs per serving.
- Olive oil: Olive oil is used to sauté the kale and cook the eggs. It’s also stirred into the cooked spaghetti to prevent it from sticking together, while adding more flavour + healthy fats.
- Garlic: I love using freshly minced garlic, but you are welcome to use pre-minced garlic or even garlic powder in a pinch.
- Lemon: Fresh lemon juice adds a lovely acidity to this recipe and tastes SO good with parmesan and kale. If you like things extra lemony, you can even zest the lemon skin and add it at the end.
- Parmesan: I recommend using freshly grated parmigiano-reggiano if you can, the flavour is simply unparalleled. If you are dairy-free, feel free to use a dairy-free parmesan instead. You may also use nutritional yeast!
Visual guide: how to make kale pasta with eggs
While your pasta is boiling, heat garlic and olive oil in a large pan. Then, sauté torn up kale leaves until they start to wilt.
Drain the pasta and stir it into the kale along with lemon juice and half the parmesan.
Remove the kale pasta from the pan and serve into bowls. To the same pan, fry the eggs.
Serve pasta and top with 2 fried eggs per person. That’s it!
Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post.
Egg nutrition benefits
Eggs are an excellent source of complete, quality protein – 2 large eggs provide 13 grams.
Protein is essential for building lean muscle. It also helps to slow digestion, keeping you feeling full, satisfied, and energized for longer. All things that help you get through your busy day!
Eggs are also rich in various micronutrients, like:
- vitamin A
- vitamin D
- vitamin E
- vitamin B12
Want more egg recipe inspiration? Check out my roundup of easy, healthy egg recipes for more ideas!
Kale nutrition benefits
Just one cup of kale provides over 100% of your daily needs for:
- vitamin A (206%)
- vitamin K (684%)
- vitamin C (134%)
Kale is also a good source of other micronutrients like:
- vitamin B6
That same cup provides 2 grams of dietary fibre, helping to keep your gut and heart happy.
Kale is also loaded with antioxidants, which prevent cellular damage and provide a multitude of health benefits.
Want more ways to incorporate kale into your diet? Don’t miss my roundup of delicious kale recipes for more inspiration!
More easy, healthy pasta recipes
- Simple Cherry Tomato Pasta
- Kale Pasta Salad With Sundried Tomatoes
- Tofu Tomato Pasta With Veggies
- Healthy Shrimp Pesto Pasta
- Creamy Harissa Tahini Pasta
Did you give this Lemon Kale Pasta With Fried Eggs Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Lemon Kale Pasta With Fried Eggs
- 4 ounces spaghetti, or other pasta shape (or 113 grams; enough for 2 people!)
- 2 Tbsp olive oil, divided
- 2-4 cloves garlic, minced
- 1 large bunch kale, removed from stems + torn into pieces (approx. 5 cups)
- 1/2 a lemon, juice
- 1/2 cup parmesan, grated (I recommend using parmigiano-reggiano)
- 4 large eggs
- Salt + pepper, to taste
- PREP: Bring pot of water to a boil to cook pasta. Remove kale from stems and tear into smaller pieces, before washing + drying in a salad spinner. Mince garlic and set aside.
- Once water is boiling, cook pasta according to package directions.
- Meanwhile, add 1 tablespoon of olive oil to a large pan. Bring to medium-high heat. Add minced garlic and sauté for about 2 minutes, until fragrant and lightly browned.
- Add kale to the pan and sauté until wilted, about 5 minutes.
- Drain pasta and add to kale in the pan. Stir in lemon juice, 1 tablespoon of olive oil, and half of parmesan. Season with salt + pepper, and stir everything together well.
- Remove kale pasta from heat and serve into two bowls.
- Crack 4 eggs into the now empty pan, adding more olive oil if needed. Allow to cook until whites are opaque, but yolks are still runny, about 3-5 minutes.
- Top each bowl of pasta with 2 fried eggs. Top with remainder of parmesan and season with extra salt + pepper.
- Break eggs into pasta and dig in!
- Leftovers of this recipe will keep for up to 3 days in an airtight container in the fridge, even the fried eggs! You can easily reheat it in the microwave.
- If you’d prefer, only cook as many eggs as you plan on eating. You can reheat the leftover pasta and fry up fresh eggs right before eating instead!
- If you’re gluten-free, simply use a certified . The remainder of this recipe is naturally gluten-free.
- If you are dairy-free, feel free to use a dairy-free parmesan instead. You may also use !
- I used lacinato/dinosaur/tuscan kale, but you are welcome to use curly kale if preferred. You may use one large bunch, or about 5 packed cups of pre-packaged kale. No need to be perfectly exact with measurements here 🙂
- I love using freshly minced garlic, but you are welcome to use pre-minced garlic or even in a pinch.
- If you like things extra lemony, you can zest the lemon peel and add it at the end.
- Want to add some extra veggies to this dish? Feel free to sauté some broccoli florets, chopped peppers, or sliced zucchini before adding the kale!
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.