Rotini & Rapini Pasta Scramble

Change up your weeknight dinner repertoire with this easy and nutritious recipe.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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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.

This recipe was made with:

The same great taste with none of the fat.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.