How to make fusilli Florentine

Knackered after a busy weekend and struggling for ideas? This pasta dish is sure to give you an energy boost

Fusilli Florentine

Serves 4

My favourite Sunday-night health hack is a speedy supper, full of greens, that tastes great. Spinach is chock-full of folate, which kids really need for red blood cells and energy, calcium for bone health and growth, and magnesium for bones, teeth and the nervous system. Eggs are omega-rich for brain boosting on a Monday morning.

300g fusilli pasta
3 eggs, plus 1 yolk, lightly whisked
Handful of spinach, finely sliced into ribbons
Dash of olive oil or knob of butter
Freshly grated Parmesan cheese, to serve 
Salt and pepper 

The eggs are meant to be runny, but if you can’t eat runny eggs do make sure you heat them through until firm.

Bring a large pan of water to the boil and cook the pasta according to the packet instructions until al dente. Drain and return the pasta to the saucepan.

Quickly add the eggs and egg yolk, stirring all the time over a very low heat (you don’t want the heat high otherwise the eggs will scramble). Add the spinach ribbons along with a dash of olive oil or butter. Sprinkle over the Parmesan, if desired.

‘Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You’ll All Enjoy’ by Lizzie King. Published by Trapeze (£20). Photography by Charlotte Kibbles