Egg and summer vegetable pasta

Serves: 4

Time to make: 20 mins

Ingredients

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

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Instructions

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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.

Variations

Make it gluten free: Use gluten-free pasta.

HFG tip

See our article 40 meals in 20 minutes for more quick and tasty meal ideas.

Nutrition Info (per serve)

Calories 457 cal

Kilojoules 1910 kJ

Protein 22 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 6 g

Dietary fibre 10 g

Sodium 130 mg

Calcium 100 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.