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