100g dried pappardelle pasta
50g frozen peas
230g pack mixed vegetables, halved lengthways
Low-calorie cooking spray
5 cherry tomatoes, halved
1 small garlic clove, crushed
3 tbsp vegetable stock
½ tsp dried all-purpose seasoning
2 tbsp plain quark
1 egg*
1 Cook the pasta according to the pack instructions, adding the peas and the mixed vegetables 4 minutes before the end of the cooking time. Drain, reserving a few tablespoons of the cooking liquid.
2 Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the tomatoes and cook for 3-4 minutes, then add the garlic, stock and seasoning and cook for 2 minutes. Remove from the heat, toss with the quark and pasta and season to taste.
3 Bring a small pan of water to the boil and stir briskly with a whisk. Break in the egg, then remove from the heat, cover and leave for 4 minutes. Remove with a slotted spoon, place on the pasta and top with freshly ground black pepper to serve.