Poached Eggs on Seasonal Pasta with Fresh Veggies
This dish combines poached eggs with a vibrant pasta base, showcasing the best of August's produce for a wholesome weeknight meal.
In August, Belgium's markets overflow with fresh vegetables like zucchini and tomatoes, perfect for a light yet satisfying meal. The poached eggs act as a creamy topping, reminiscent of the richness of political debates, while the pasta serves as a foundational element reflecting the interconnectedness of various issues. The choice of seasonal ingredients not only celebrates local produce but also emphasizes the importance of nurturing our communities, echoing the themes of funding and support seen in recent governmental actions. Inspired by Taking on the Fed, Trump Combines Retribution Tactics With a Power Play and Trump Budget Office Is Withholding H.I.V. Funds That Congress Appropriated.
Instructions
- Preheat the oven to 200°C. Toss the sliced zucchini and halved cherry tomatoes with olive oil, salt, and black pepper. Spread them on a baking tray and roast for 20 minutes until tender.
- While the vegetables roast, cook the pasta according to package instructions. Drain and set aside, reserving some pasta water.
- In a large pot, bring water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny.
- Combine the cooked pasta with the roasted vegetables, adding a splash of reserved pasta water if needed to loosen the mixture.
- Serve the pasta topped with poached eggs, garnished with chopped fresh basil and a sprinkle of grated parmesan cheese.