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Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs

  • Prep:
  • Total Time:
  • Servings: 6
Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs

Source: Martha Stewart Living


  • 2 lemons, halved lengthwise and thinly sliced crosswise
  • 1 large bulb fennel, trimmed and thinly sliced
  • 1/4 cup plus 1 teaspoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 6 cups baby spinach (about 5 ounces)
  • 1 recipe Homemade Cavatelli
  • 6 large eggs
  • 1/4 cup Parmesan, finely grated


  1. Preheat oven to 450 degrees. On a rimmed baking sheet, drizzle lemons and fennel with 1/4 cup oil; season with salt and pepper. Toss to coat, then spread in a single layer. Roast until caramelized and tender, flipping halfway through, about 25 minutes. Stir in spinach. Return to oven and roast until just wilted, about 2 minutes.

  2. Meanwhile, cook cavatelli in a large pot of salted boiling water until al dente, about 4 minutes. Use a slotted spoon to transfer to baking sheet with vegetables; toss to combine and season with salt and pepper.

  3. Heat remaining 1 teaspoon oil in a nonstick skillet over medium heat. Fry eggs in batches until whites are set and yolks are still loose, about 4 minutes a batch. Season with salt and pepper.

  4. Top each serving of pasta with a fried egg and a sprinkle of Parmesan.

Reviews (1)

  • Paul Myrick 27 Jun, 2014

    This dish just doesn't work due to the sliced lemon roasted along with the fennel. I love all the ingredients in this dish; however, the roasted lemon peel simply overpowered the entire dish with a very, very bitter taste. It might be better to omit the roasted lemons and simply squeeze some fresh lemon juice over the dish at the end to finish with a bright note. I would also recommend roasting a sliced red onion along with the fennel instead of the lemon.

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