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
Nutritional Information
(1 1/3 cups/325 mL)
- Calories 356
- 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
Ingredients
- 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
Directions
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.
Tips
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 MoreTips: Baking
Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.