Log in to your account

Not a member yet?

Subscribe now
Expert advice & dietitian-approved recipes
Subscribe

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Advertisement

Egg and summer vegetable pasta

  • Time to make: 20 mins
  • Serving: 4 people
Ratings: 4.8
Ingredients

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 courgettes, coarsely grated
  • 3 medium carrots, coarsely grated
  • 2 cloves garlic, crushed
  • 4 eggs
  • 2 tablespoons chopped fresh chives
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

    Leave a comment

    Advertisement

    More recipes

    Nutrition advice you can trust

    At healthyfood.com, we make healthy living easier with trusted, evidence-based nutrition advice and inspiring, nutritionist-approved recipes. All content is created by qualified experts and reviewed by accredited dietitians.

    Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.

    Discover the healthiest supermarket foods, chosen by our dietitians.

    View the winning products
    Shopping list saved to go to meal plans