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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Reviews (1)

7 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
06/27/2014
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.