Ingredients
Method
- Bring a large pot of water for the pasta to boil over a medium high heat. While waiting, prepare your pasta sauce and veggies.
- Heat the olive oil in a pan over a medium heat.
- Add the mushrooms and garlic, and cook for 2-4 minutes, followed by the zucchini, peas and asparagus. Stir and cook for 2 mins and then add the stock.
- Wait for the stock to heat, then stir through the parsley and season with salt and pepper.
- Season the boiling pasta water with salt and cook your pasta until your liking.
- Drain the pasta and return to the pot. While hot, stir through the egg yolk, followed by your veggie sauce. Mix well and then divide among bowls.
- Sprinkle with parmesan and serve.
More about this recipe
Nutrition per serve
- Energy 1607kJ/384Cal
- Fat total 17.4g
- Saturated fat 4.6g
- Protein 15.9g
- Carbohydrate 44.2g
- Fibre 3g
- Sodium 252mg
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