Rotini & Rapini Pasta Scramble

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

  • Prep time: 15 min
  • Makes: 6 servings
  • Cook time: 20 min

Nutritional Information

(1 1/3 cups/325 mL)

  • Calories
  • Saturated Fat
    2 g
  • Fat
    8 g
  • Cholesterol
    7 mg
  • Carbohydrates
    44 g
  • Fibre
    4 g
  • Sugars
    2 g
  • Protein
    20 g
  • Sodium
    477 mg
  • Potassium*
    304 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


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


  1. Cook the pasta in a large pot of boiling, salted water. Add the rapini during the last 2 minutes of cooking. Drain well.

  2. 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.

  3. 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.


  1. Rapini is an Italian green with a pungent and slightly bitter flavour; it can be substituted with broccoli florets.

  2. Increase hot pepper flakes to 1/2 tsp (2 mL) for a spicier entrée.

  3. Use whole wheat pasta for added fibre.

This recipe was made with:

Egg Creations Fat Free Original

The same great taste with none of the fat.

Learn More

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

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