Egg and summer vegetable pasta
Summary
Looking for a delightful, healthy dish to light up your summer evenings? Our Egg and summer vegetable pasta recipe is the answer you’ve been seeking! Combining the wholesomeness of eggs with the freshness of summer veggies, this pasta dish is not only mouth-watering but also nutritious. Read on for a delectable journey that promises a feast for both your taste buds and your body.
Ingredients
- Pasta: 200 grams (7 ounces)
- Fresh eggs: 2
- Cherry tomatoes: 10 (halved)
- Zucchini: 1 (sliced)
- Bell peppers (red & yellow): 1 each (sliced)
- Olive oil: 2 tablespoons (30 ml)
- Fresh basil: 10 leaves (chopped)
- Garlic cloves: 2 (minced)
- Salt: to taste
- Black pepper: ¼ teaspoon
- Parmesan cheese: 50 grams (1.7 ounces, grated)
Time
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Total time: 30 minutes
Serves
Serves 2.
Nutritional Facts (Per Serving)
- Calories: 450
- Protein: 20 grams
- Carbs: 60 grams
- Dietary Fiber: 5 grams
- Sugars: 4 grams
- Fat: 12 grams
- Saturated Fat: 3 grams
- Cholesterol: 190 mg
- Sodium: 300 mg
Instructions for aperfect Egg and summer vegetable pasta
- Start by boiling water in a large pot. Add a pinch of salt. Once boiling, toss in the pasta and cook till it’s al dente.
- In a separate pan, heat the olive oil. Add minced garlic and sauté till it’s fragrant.
- Toss in the zucchini, bell peppers, and cherry tomatoes. Stir occasionally until they’re slightly soft.
- Push the veggies to one side of the pan. Break the eggs on the other side. Lightly scramble them.
- Once the eggs are semi-cooked, combine them with the veggies. Season with salt and black pepper.
- By now, your pasta should be done. Drain it and add it to the pan with veggies and egg.
- Toss everything together for a minute or two. Ensure even mixing.
- Finish by sprinkling fresh basil and grated parmesan cheese.
Tips
- Use whole grain pasta for an added fiber boost.
- Want a vegan variant? Skip the eggs and cheese, and add some nutritional yeast for a cheesy flavor.
- For a spicy kick, throw in a pinch of chili flakes while sautéing the veggies.
- Always use fresh eggs. You can check the freshness by doing the float test in water.
Serving and eating Egg and summer vegetable pasta
- Serve your Egg and summer vegetable pasta hot, ideally paired with a fresh green salad to balance out the meal.
- Consider pairing with a refreshing iced tea or lemon water.
- Garnish with extra basil leaves or even some toasted pine nuts for added crunch.
- A side of garlic bread complements the flavors well, making your meal even more delightful.
Now after preparing your Egg and summer vegetable pasta, thank you for choosing AH7 for your health and fitness insights. Remember, the key to health is balance. Enjoy your meal and stay fit!
EGG AND SUMMER VEGETABLE PASTA
Looking for a delightful, healthy dish to light up your summer evenings? Our Egg and summer vegetable pasta recipe is the answer you’ve been seeking! Combining the wholesomeness of eggs with the freshness of summer veggies, this pasta dish is not only mouth-watering but also nutritious. Read on for a delectable journey that promises a feast for both your taste buds and your body.
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Nutritions
Nutrition Facts
EGG AND SUMMER VEGETABLE PASTA
Amount per Serving
Calories
450
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Cholesterol
190
mg
63
%
Sodium
300
mg
13
%
Carbohydrates
60
g
20
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Pasta: 200 grams 7 ounces
- Fresh eggs: 2
- Cherry tomatoes: 10 halved
- Zucchini: 1 sliced
- Bell peppers red & yellow: 1 each (sliced)
- Olive oil: 2 tablespoons 30 ml
- Fresh basil: 10 leaves chopped
- Garlic cloves: 2 minced
- Salt: to taste
- Black pepper: ¼ teaspoon
- Parmesan cheese: 50 grams 1.7 ounces, grated
Instructions
- Start by boiling water in a large pot. Add a pinch of salt. Once boiling, toss in the pasta and cook till it’s al dente.
- In a separate pan, heat the olive oil. Add minced garlic and sauté till it’s fragrant.
- Toss in the zucchini, bell peppers, and cherry tomatoes. Stir occasionally until they’re slightly soft.
- Push the veggies to one side of the pan. Break the eggs on the other side. Lightly scramble them.
- Once the eggs are semi-cooked, combine them with the veggies. Season with salt and black pepper.
- By now, your pasta should be done. Drain it and add it to the pan with veggies and egg.
- Toss everything together for a minute or two. Ensure even mixing.
- Finish by sprinkling fresh basil and grated parmesan cheese.
Notes
TIPS Use whole grain pasta for an added fiber boost. Want a vegan variant? Skip the eggs and cheese, and add some nutritional yeast for a cheesy flavor. For a spicy kick, throw in a pinch of chili flakes while sautéing the veggies. Always use fresh eggs. You can check the freshness by doing the float test in water. SERVING SUGGESTIONS Serve your Egg and summer vegetable pasta hot, ideally paired with a fresh green salad to balance out the meal. Consider pairing with a refreshing iced tea or lemon water. Garnish with extra basil leaves or even some toasted pine nuts for added crunch. A side of garlic bread complements the flavors well, making your meal even more delightful.
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