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Poached Egg and Green Vegetable Pasta

Poached Egg and Green Vegetable Pasta



  • 8 Eggs (soft poached)
  • 400g Pasta (short)
  • 1 tbsp Olive oil
  • 2 tsp Low fat margarine
  • 100 g Baby spinach (washed)
  • 1 bunch Asparagus (cut into bite size pieces)
  • 1 cup Peas (from frozen is fine)
  • 1/3 cup Parmesan cheese (grated)


Boil pasta until al-dente. Heat olive oil and margarine in a fry pan then add asparagus, peas and spinach and sauté till spinach is wilted and asparagus and peas are semi soft. With a slotted spoon lift pasta from cooking pot and into fry pan. Sprinkle with parmesan, stir and serve in a bowl, top with soft freshly poached egg.


Break the egg yolk and stir in the pasta while still hot for a wonderful creamy pasta dish

Nutritional Information

  • Serving size 311g
  • Energy 2670kJ 638kcal
  • Protein 35.5g
  • Total fat 22.9g
  • Saturated fat 6.7g
  • Carbs (total) 69g
  • Carbs (sugar) 4.1g
  • Sodium 458mg
  • Fibre 6g

All nutrition values are per serve.

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