Servings: 2

Weight Watcher Smart Points: 9

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1/2 cup cherry tomatoes
  • angel hair pasta, figure on 1/2 cup cooked pasta per serving
  • 2 eggs, 1 per serving
  • 1 tablespoon extra virgin olive oil, plus extra to cook eggs
  • 1 tablespoon fresh thyme leaves
  • 1/8 teaspoon fresh ground black pepper
  • 2 teaspoons lemon juice
  • zest from 1 lemon
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon sea salt
  • garnish with thyme sprigs and Parmesan shavings


  1. In a large bowl, combine Parmesan, thyme, lemon juice, lemon zest, tomatoes, salt, and pepper.Cook pasta according to directions
  2. For two servings I boil only 1/3 of the package
  3. Drain the cooked pasta and immediately place it in the bowl with the Parmesan mixture
  4. Add olive oil and gently toss to combine
  5. Taste and add additional salt and pepper if needed.In a skillet heat a small drizzel of olive oil over medium-low heat
  6. Crack two eggs in the skillet
  7. Cook until whites are almost firm, about 2 to 3 minutes
  8. With a spatula, carefully flip the eggs over and turn off and remove the skillet from heat
  9. Sprinkle with salt and pepper.For each serving, plate the pasta and top it with an egg
  10. Garnish with Parmesan shavings and a sprig of thyme, optional.

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