Lemon Tzatziki Fettucine with Soft Egg - Eat Love Share

Lemon Tzatziki Fettucine with Soft Egg

By on January 7, 2016


Serves 1


  • 50g fettucine (gluten-free if intolerant)
  • 1/4 cup Chris’ Traditional Tzatziki dip
  • 1 tbsp freshly- squeezed lemon juice
  • 1/4- 1/2 tsp sea salt, or to taste
  • 1/4 cup fresh rocket leaves, washed and dried
  • 1 free- range egg
  • Sea salt and freshly- cracked pepper, extra


  • Fill one medium- sized saucepan and one small saucepan with water and bring both to the rolling boil over high heat.
  • Slowly lower the pasta into the medium- sized saucepan of water, add a pinch of salt, cover and reduce heat to low. Simmer for 6-12 minutes, or as per packaging’s instructions.
  • In the meantime, use a spoon to lower the egg into the boiling water of the small saucepan. Cover and reduce heat to low. Cook for 6 minutes, then drain, refresh under cold water and carefully peel.
  • Whisk together the dip, lemon juice and sea salt. Set aside.
  • When the pasta is ready, drain well then transfer to a bowl. Add 3 tbsp of dip mixture and toss well. Transfer to a serving plate. Top with rocket leaves, soft- boiled egg and cracked pepper. Serve with remaining dip mixture to the side, if desired.

Lemon Tzatziki Fettucine with Soft Egg

Posted in: 1001 Ways, Dinner, Lunch
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