Tzatziki Egg White Pasta.
by Tanvi Parikh
Macros
- Total calories
- 323
- Protein
- 24 g
- Carbs
- 38 g
- Fat
- 7 g
- Fiber
- 1 g
- Sugar
- 4 g
- Cholesterol
- 5 mg
- Sodium
- 468 mg
- Potassium
- 416 mg
- Vitamin A
- 649 IU
- Vitamin C
- 9 mg
- Calcium
- 97 mg
- Iron
- 0 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0.2 µg
- Magnesium
- 30 mg
- Zinc
- 0 mg
Serves 1
Ingredients
- ½ cup Quinoa Penne (dry, 1/2 cup)
- ¾ cup Egg Whites
- 1 tsp Extra Virgin Olive Oil
- 3 tbsp Cherry Tomatoes (halved)
- ⅔ cup Arugula
- ¾ tsp Lemon Juice
- 2 tbsp Tzatziki
- ½ tsp Everything Bagel Seasoning
- Sea Salt & Black Pepper (to taste)
Steps
Bring a large pot of salted water to a boil and cook the pasta according to package directions. During the last two minutes, reserve some of the pasta water. Drain and rinse with cold water. Set aside.
In the same pot over medium heat, add the oil followed by egg whites, tomatoes, arugula and lemon juice and heat through.
Add the pasta into the pot and stir in the tzatziki. Add the pasta water one small splash at a time and stir until your desired consistency is reached.
Divide onto plates and top with everything bagel seasoning, salt, and pepper. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Additional Toppings: Top with chopped parsley.