Cheddar & Vegetable Penne

Cheddar and Vegetable Penne

Wholegrain penne for 4
1 tablespoon butter
3 eggs, whisked
1 cup grated cheddar
Salt and pepper
Olive oil
1-2 tablespoons balsamic vinegar
2 cloves garlic, crushed
2 tablespoons sugar
1 red onion
2 red capsicums/bell peppers
1 courgette/zucchini
1 head of broccoli

Bring a pot of salted water to the boil for the pasta, and when it is ready cook the pasta according to the package directions. While you wait, slice the onion up into thin rings, slice the peppers into thin strips, slice the courgette into thin rings and chop the broccoli into small florets.

In a large frying pan heat a couple of tablespoons of olive oil with a couple of tablespoons of balsamic vinegar. Saute the garlic for just a couple of minutes, then add the onion, peppers and courgette, along with the sugar. Turn the heat down to medium and cook, stirring every now an then, until the pasta is done.

When the pasta is done, first add the broccoli to the pan of vegetables so that it can quickly steam on top of everything else, and turn the heat under the vegetables down to low just so that they don't burn. Then drain the pasta and tip it back into its pot. Add the eggs, the cheese and a good sprinkling of salt and pepper, then stir it quickly until the pasta is entirely coated with the egg and cheese mixture. It should be the right amount, but if it looks a bit gooey and you are worried that the egg isn't cooked, place a lid on the pot and just let it sit for a few minutes and the heat of the pasta should cook the egg sufficiently.

Meanwhile, give the vegetables a last stir and have a taste, then season with salt and pepper as needed. The final step is to combine the two, so either add the pasta to the veges or the veges to the pasta. Stir about until everything is well mixed and then serve.