Free Healthy Recipe - Egg and Spring Vegie Pasta

Low GI, Wheat Free

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Adding soft cooked eggs to pasta might seem unusual but it really works - the yolk has a creamy texture similar to a sauce made with cream but with much less saturated fat. Thanks to the egg, this dish has only 4 grams of saturated fat and that's great news for our health.
We now know that everyone can enjoy 6 eggs a week with no adverse effects on their health so don't just think of eggs at breakfast - include them at dinner too.

2 tbsp olive oil
12 spears asparagus, trimmed and cut in half
1 red capsicum chargrilled and cut into slices
1/3 cup kalamata olives, sliced
3 cloves garlic, finely sliced
4 medium sized eggs
4 tbsp parmesan, grated

Fill a large pan with water. Add the pasta to cook for 9 - 12 minutes until it's al dente.

Heat a grill pan and while it's heating up brush the asparagus with a little olive oil and season with black pepper. Cook the asparagus for a few minutes, turning the spears regularly.
Add the garlic to the pan and cook for about a minute until it's crisp and golden.
Toss the capsicum and olives through the asparagus and remove from the heat.
Bring a small pan of water to the boil and add the eggs. Boil for three and a half minutes, then remove the eggs and drop them into a bowl of ice-cold water. When they are cool enough to handle carefully peel the shell.
Drain the pasta and toss the remaining olive oil and spring veggies through it. Serve in bowls with an egg on each plate, a sprinkle of parmesan and some cracked pepper.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 25 mins
Ready in: 25 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 2374 kj
Calories 567 kcal
Fat 20 g
Saturated Fat 4.4 g
Total Carbohydrate 70.7 g
Total Protein 25 g
Fibre 7 g

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