Rocky road ice-cream cake
Serves: 12 Time to make: 15 mins, plus 2-3 hrs freezing Total cost: $18.48 / $1.54 per serve
Serves: 4
Time to make: 20 mins
Total cost: $9.00 / $2.25 per serve
(at time of publication)
no-repeat;center top;;
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
Nutrition Info.:
| 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).
Recipe by:
Sally Parker
First published: March 2012
