Pasta with Zucchini and Egg

Pasta with Zucchini and Egg

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 2


1/4 tsp Black pepper
2 medium egg Egg
2 tbsp Olive oil
2 tbsp Parmesan cheese, grated
1 1/2 cup Pasta, Farfalle, dry
1 medium Red onion
1/2 tsp Salt
3 medium Zucchini


Heat 2 tbsp olive oil in a sauce pan on medium-low. Sauté chopped onions for 5-10 min until it starts caramelizing, but not burning. 

Add zucchini cut (round or in small cubes or julienne style). Add salt and freshly ground black pepper. Cook for 10 min or until desired consistency of zucchini.

Cook the pasta in excess salted water; drain after the pasta has cooked al dente (or 1 min less than box instructions).

Add the drained pasta to the zucchini sauce. Add the remaining olive oil and 2 whole eggs. Mix quickly as the pan is still on the stove at high heat for one minute or until most of the liquid from the eggs is dry.

Serve with freshly grated Parmesan cheese.

Nutrition Facts

Per Portion

Calories 680
Calories from fat 205
Calories from saturated fat 45
Total Fat 22.7 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 12.7 g
Cholesterol 175 mg
Sodium 781 mg
Potassium 1139 mg
Total Carbohydrate 93 g
Dietary Fiber 7.2 g
Sugars 12.7 g
Protein 25.7 g

Dietary servings

Per Portion

Grain 3.9
Meat Alternative 0.5
Milk Alternative 0.1
Vegetables 5.1

Energy sources

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