Tomato Veggie Pasta with egg

Tomato Veggie Pasta with egg

by Tanvi Parikh

Total time
20 min

Macros

Total calories
375
Protein
31 g
Carbs
48 g
Fat
8 g
Fiber
15 g
Sugar
9 g
Cholesterol
0 mg
Sodium
246 mg
Potassium
922 mg
Vitamin A
3521 IU
Vitamin C
56 mg
Calcium
59 mg
Iron
3 mg
Vitamin D
0 IU
Vitamin B12
0.1 µg
Magnesium
59 mg
Zinc
1 mg

Serves 1

Ingredients

  • 56 g Lupini Bean Pasta (120g cooked)
  • 1½ tsp Extra Virgin Olive Oil (7g)
  • ¼ Red Bell Pepper (large, chopped 35g)
  • ½ cup Egg Whites (4 egg whites )
  • 1 Garlic (cloves, chopped)
  • ¼ tsp Smoked Paprika
  • ⅛ tsp Chili Powder
  • ½ cup Baby Spinach (15g)
  • ¾ cup Tomato Sauce (150g)

Steps

  1. Cook the pasta according to the package directions.

  2. Heat the oil in a large pan over medium-high heat. Add the bell peppers and sauté for about five minutes.

  3. Add the scrambled egg, garlic, smoked paprika, and chili powder. Stir and cook for another three minutes.

  4. Add the spinach and the tomato sauce. Stir well and allow to simmer for three to five minutes or until the spinach has wilted.

  5. Add the cooked pasta to the sauce. Stir to combine before removing from the heat. Divide evenly between bowls and enjoy!

Tips

  • Leftovers: Refrigerate in an airtight container for up to four days.
  • Additional Toppings: Top with parmesan cheese.