Fusilli with egg and broccoli Recipe

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  • Healthy
  • Low-fat

serves:

4

Skill:

easy

Cost:

cheap

5-a-day:

1

Cooking:

25 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Liven up a pasta dish by adding eggs and broccoli – it’s super-healthy, cheap, easy to make and great for when you’re in a rush.

Ingredients

  • 350g-400g fusilli pasta
  • 225g (8oz) broccoli florets
  • 6 large eggs
  • 4tbsp pesto sauce
  • Parmesan cheese to serve

Method

  • Cook the pasta in a large pan of boiling water for 10 mins (or according to packet instructions) and add the broccoli florets for the final 4 mins of the cooking time. Drain in a colander.

  • Place the eggs in a small pan, cover with cold water and bring to boil. Boil for 7 mins, drain, rinse in cold water and tap shells all over. Peel away the shells and roughly chop.

  • Stir the pesto sauce into the pasta and broccoli then stir in the eggs and plenty of ground black pepper. Serve immediately with grated Parmesan cheese.

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Top Tip

We’ve used this recipe in our credit crunch meal planner. Click here to go back to week two of the planner.