Ham, egg & roast vegie pasta

Ham, egg & roast vegie pasta

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This tasty ham, egg and roast vegie pasta is a great way to use those leftovers from Christmas day.

The ingredient of Ham, egg & roast vegie pasta

  1. 300g Coles brand penne
  2. 2 tablespoons olive oil
  3. 3 cups leftover roast vegetables, cut into 2cm pieces (see tip)
  4. 2 cups chopped leftover ham
  5. 4 coles brand free range eggs
  6. 200g perino tomatoes
  7. 50g baby spinach leaves
  8. 1 tablespoon extra virgin olive oil
  9. 30g freshly shaved parmesan, to serve

The instruction how to make Ham, egg & roast vegie pasta

  1. Cook pasta in a large saucepan of salted boiling water following packet directions. Drain.
  2. Meanwhile, heat olive oil in a large, deep frying pan over medium heat. Add vegetables and ham. Stir-fry for about 3 mins or until heated through.
  3. Add pasta to the frying pan. Toss to combine.
  4. Add enough water to a large saucepan or deep frying pan to reach a depth of 5cm and bring to a simmer over medium heat. Carefully crack 1 egg into a cup. Slide into water. Quickly repeat with remaining eggs. Poach gently for 3 mins for runny yolks or until cooked to your liking.
  5. Toss tomatoes, spinach and extra virgin olive oil through the pasta mixture. Divide among bowls. Lift eggs from the water with a slotted spoon, 1 at a time, and let drain. Place on top. Season with pepper and top with parmesan.

Nutritions of Ham, egg & roast vegie pasta

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