Egg White & Broccoli Edamame Penne

Name: Egg White & Broccoli Edamame Penne
Ingredients: 100g dry Edamame penne; 8 large Egg whites; 2 cups Broccoli florets; 2 cloves minced Garlic; 1 tsp Olive oil; 2 tbsp Parmesan (grated, low-fat); to taste Salt + black pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeshighProteinedamamePastaeggWhitebroccolilowFatgreen

Nutrition (per serving)

430Calories

56 gProtein

40 gCarbs

10 gFat

4 gSugar

650 mgSalt

Ingredients

100g dry Edamame penne
8 large Egg whites
2 cups Broccoli florets
2 cloves minced Garlic
1 tsp Olive oil
2 tbsp Parmesan (grated, low-fat)
to taste Salt + black pepper

Method

Cook edamame penne in boiling salted water for 6–8 minutes. Add broccoli florets in the last 3 minutes to blanch. Drain together.
Heat olive oil in a large non-stick pan over medium heat. Add minced garlic and sauté 30 seconds.
Pour in egg whites, season with salt and pepper. Stir gently for 2–3 minutes until just set (soft-scrambled texture).
Add parmesan and stir until melted into the eggs.
Add cooked penne and broccoli to the pan. Toss for 1 minute to combine.
Serve hot with extra black pepper.