Egg and summer vegetable pasta

Serves: 4
Time to make: 20 mins

Total cost: $ 8.00 / $ 2.00 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

300g (3 cups) penne pasta
2 cups frozen peas, thawed
1 bunch asparagus, trimmed, halved lengthways, cut in 5cm lengths
oil spray
3 medium courgetteszucchini, summer squashX, coarsely grated
3 medium carrots, coarsely grated
2 cloves garlic, crushed
4 eggs
2 tablespoons chopped fresh chives

Nutrition Info

Kilojoules 1910kJ
Calories 457cal
Protein 22g
Total fat 10g
Saturated fat 3g
Carbohydrates 65g
Sugars 6g
Dietary fibre 10g
Sodium 130mg
Calcium 100mg
Iron 4.5mg

Instructions

1 Cook penne following packet directions. Add peas and asparagus in last 2 minutes of cooking. Drain and return to saucepan.

2 Meanwhile, spray a large frying pan with oil and place over a medium-high heat. Add courgettes, carrots and garlic. Cook, stirring, for 5 minutes until lightly golden. Combine with pasta mixture.

3 Meanwhile, place eggs in a small saucepan of boiling water for 4 minutes. Drain, gently crack and remove shell. Carefully halve eggs and place on top of pasta. Garnish with chives.

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