For a quick healthy dinner, try this low preparation recipe that can be made with ingredients you already have on hand.
Ingredients
- 375g fettuccine
- 1 tablespoon olive oil
- 1 large head broccoli, cut into small florets
- 2 garlic cloves, thinly sliced
- 250ml tub Philadelphia cream for pasta (tomato & Italian herbs)
- 1/4 cup thickly sliced chives
- 4 eggs, at room temperature
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain. Cover to keep warm.
- Step 2Heat oil in a large frying pan over medium-high heat. Add broccoli. Cook, stirring, for 6 to 8 minutes or until bright green in colour. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add cream Cook, stirring gently, for 3 minutes or until heated through. Simmer for 2 minutes. Add pasta to pan. Season with salt and pepper. Add chives. Toss to combine. Cover to keep warm.
- Step 3Meanwhile, bring a saucepan of water to the boil over medium heat. Reduce heat to low (see note). Stir the water to create a whirlpool, before carefully adding each egg. Poach eggs for 2 to 3 minutes for a soft yolk or 3 to 4 minutes for firm. Using a slotted spoon, carefully transfer to a plate.
- Step 4Divide pasta between bowls. Serve topped with a poached egg.
- Vegetarian
Nutrition
2338 kj
Energy
17.9g
Fat Total
7.3g
Saturated Fat
6g
Fibre
22.3g
Protein
200mg
Cholesterol
380mg
Sodium
72.5g
Carbs (total)
All nutrition values are per serve
Notes
Adding 2 teaspoons of white vinegar to the poaching water helps set egg whites quickly.
- Author: Kim Coverdale
- Image credit: Craig Wall
- Publication: Super Food Ideas
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