Rotini & Rapini Pasta Scramble
Change up your weeknight dinner repertoire with this easy and nutritious recipe.
- Prep time: 15 min
- Makes: 6 servings
- Cook time: 20 min
(1 1/3 cups/325 mL)
- Saturated Fat.2 g
- Fat.8 g
- Cholesterol.7 mg
- Carbohydrates.44 g
- Fibre.4 g
- Sugars.2 g
- Protein.20 g
- Sodium.477 mg
- Potassium*.304 mg
|4 cup / 1 L||dry rotini pasta|
|4 cup / 1 L||trimmed and chopped rapini|
|2 tbsp / 30 ml||olive oil|
|1 cup / 250 ml||thinly sliced red onion|
|4||cloves of garlic, minced|
|1/4 tsp / 1 ml||hot pepper flakes|
|2 cup / 500 g||Egg Creations Fat Free Original, well shaken|
|1/2 cup / 125 ml||grated Parmesan cheese|
|1/2 tsp / 2 ml||each salt and pepper|
Cook the pasta in a large pot of boiling, salted water. Add the rapini during the last 2 minutes of cooking. Drain well.
Heat the oil in a large, nonstick skillet set over medium heat. Add the onion, garlic and hot pepper flakes. Cook, stirring, for 1 minute or until fragrant. Stir in the pasta and rapini until heated through.
Whisk the eggs with the Parmesan, salt and pepper; pour into the skillet. Cook, stirring constantly, for 2 minutes or pasta is until evenly coated and eggs are slightly scrambled. Serve immediately.
Rapini is an Italian green with a pungent and slightly bitter flavour; it can be substituted with broccoli florets.
Increase hot pepper flakes to 1/2 tsp (2 mL) for a spicier entrée.
Use whole wheat pasta for added fibre.
Egg Creations Fat Free Original
The same great taste with none of the fat.Learn More