Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 400grams farfalle pasta
- 1/2 cup mint, leaves (to serve)
- 3 medium zucchini, trimmed grated
- 1/3 cup parmesan, finely grated
- 1/2 cup parmesan, shaved (to serve)
- 1 pinch ground pepper (to serve)
- 1/3 cup light and creamy evaporated milk
- 2teaspoons olive oil
- 2 eggs
- 1 cup frozen peas
Nutrition per serving
2260kJ / 540Cal
2260 Kilojoules or 540 Calories
26% of daily energy intake*
Protein
24.6grams
Fat
13.0grams
Carbs
80.8grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a frying pan over a medium-high heat. Add zucchini and cook, stirring occasionally, for 3 minutes until tender. Stir in peas and cook for 3 minutes.
Step 2 of 3
Cook farfalle pasta following packet instructions. Drain and return to saucepan.
Step 3 of 3
Whisk evaporated milk, eggs and parmesan in a bowl. Add to hot pasta and toss until combined. Add vegetable mixture and toss until combined. Transfer to serving bowls. Top with mint and shaved parmesan. Serve with freshly ground black pepper.
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