Egg and vegetable pasta

Egg and vegetable pasta

Egg and vegetable pasta - image 9436-508x480 on

Serves: 4

Time to make: 20 mins

Total cost: $9.00 / $2.25 per serve

(at time of publication)

320g penne pasta

2 cups frozen peas, thawed

1 bunch asparagus, trimmed, halved lengthways, cut into 5cm lengths

3 medium zucchinis, trimmed, coarsely grated

3 medium carrots, coarsely grated

2 cloves garlic, crushed

4 eggs

2 tablespoons chopped chives

Kilojoules 1,975kJ
Calories 472cal
Protein 24.4g
Total fat 9g
Saturated fat 2.2g
Carbohydrates 67.8g
Sugars 7.3g
Dietary fibre 9.6g
Sodium 113mg
Calcium 96mg
Iron 4.2mg


Step 1

Cook penne according to packet instructions, adding peas and asparagus in last 2 minutes of cooking. Drain and return to saucepan.

Step 2

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

Step 3

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


To boost both flavour and protein, add cooked, shredded chicken to the pasta at the same time as you add egg (step 3).

About this recipe

Recipe by: Sally Parker

First published: March 2012