Rotini & Rapini Pasta Scramble

Ingredients

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

Directions

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.

Tips

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.