This healthy, vegetarian dish is a good source of fibre, folate, iron and vitamin A and low in sodium.
Cook the pasta according to pack directions
Meanwhile, steam the asparagus for three minutes, or until crisp tender. Slice into pieces
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
Toss the spinach leaves, capsicum and asparagus into the pan to heat through
Bring a small pan of water to the boil and add the eggs. Boil for four minutes or until soft boiled
Drain and cool in cold water. Carefully peel and set aside
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
Sprinkle a tablespoon of parmesan over the top and garnish with and cracked black pepper
Nutritional analysis per serving (4 servings)
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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