This healthy, vegetarian dish is a good source of fibre, folate, iron and vitamin A and low in sodium.


  • 350 grams  penne pasta

  • 12 spears asparagus

  • 2 tbsp olive oil

  • 3 cloves garlic, finely sliced

  • 3 cups baby spinach leaves

  • 1 small red  and yellow capsicum char grilled and cut into slices

  • 4 eggs

  • 4 tbsp parmesan, grated


  • 1.

    Cook the pasta according to pack directions

  • 2.

    Meanwhile, steam the asparagus for three minutes, or until crisp tender. Slice into pieces

  • 3.

    Heat two tablespoons of olive oil in a non-stick fry, add the garlic to the pan and cook for about a minute until it's crisp and golden

  • 4.

    Toss the spinach leaves, capsicum and asparagus into the pan to heat through

  • 5.

    Bring a small pan of water to the boil and add the eggs. Boil for four minutes or until soft boiled

  • 6.

    Drain and cool in cold water. Carefully peel and set aside

  • 7.

    Drain the pasta and toss the remaining olive oil and vegetables through it. Serve into bowls and place an egg on top of each dish

  • 8.

    Sprinkle a tablespoon of parmesan over the top and garnish with and cracked black pepper

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 521kj
  • Fat Total 16g
  • Saturated Fat 4g
  • Protein 23g
  • Carbohydrate 69g
  • Sugar 4g
  • Sodium 281mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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