Garlic Pasta with Egg, Cheese and Asparagus

Ingredients

• Pasta3/4 cup (120 g)
• Egg2 count (110 g)
• Asparagus1/2 cup (70 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Tomato1/2 count (65 g)
• Red Bell Pepper1/4 count (30 g)
• Parmesan Cheese2 tablespoon (10 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Boil the pasta in salted water according to the indicated time on the package.

2. 2

   Step 2

   Cut off the woody ends of the asparagus and 3-4 minutes before removing, add to the water where you're cooking the pasta. Remove and drain all together.

3. 3

   Step 3

   Boil the egg in a pot with boiling water for 8-10 minutes. Remove, drain, let cool and peel.

4. 4

   Step 4

   Cut the tomato and bell pepper into small pieces and chop the garlic and parsley. Set aside.

5. 5

   Step 5

   Place the pasta and chopped vegetables in a bowl and season with olive oil. Add salt and pepper to taste.

6. 6

   Step 6

   Add the eggs on top and sprinkle with shredded Parmesan cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Garlic Pasta with Egg, Cheese and Asparagus can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.