Egg and Vegetable Pasta Bake

You can't go wrong when you combine two favourites - eggs and pasta for lunch or a light supper.

  • Prep time: 10-15 min
  • Makes: 6 servings
  • Cook time: 35-40 min

Nutritional Information

PER SERVING

  • Calories
    .
    81
  • Fat
    .
    2.7 g
  • Cholesterol
    .
    0 mg
  • Carbohydrates
    .
    4.2 g
  • Dietary Fibre
    .
    2.7 g
  • Protein
    .
    9.5 g

Ingredients

4 slices of bacon, chopped
1 1/2 cup / 375 ml sliced mushrooms
1 small red pepper, diced
2 chopped green onions
6 oz / 175 ml cooked penne pasta
2 cup / 500 g Egg Creations Fat Free Garden Vegetable, well shaken

Directions

  1. Sauté chopped slices of bacon, sliced mushrooms and diced red pepper until tender. Drain off excess fat. Mix with green onions, cooked penne pasta and 1 carton of Egg Creations™ Garden Vegetable.

  2. Pour into a quiche pan or pie plate and bake at 350°F (180°C) for 30 to 35 minutes or until set.

  3. If desired, sprinkle with shredded Mozzarella or Parmesan cheese 5 minutes before end of baking.

  4. Let stand 10 minutes before serving.

This recipe was made with:

Egg Creations Fat Free Garden Vegetable

An even more delicious way to eat your vegetables.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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