Brown Rice Pasta, Asparagus, and Eggs

Brown Rice Pasta, Asparagus, and Eggs
Tina Rupp
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

8
ounces
brown rice spaghetti
1
pound
asparagus, trimmed and cut into 2-inch pieces
1
tablespoon
unsalted butter
4
large eggs, beaten
1
15-ounce can chickpeas, rinsed
1/4
cup
grated Parmesan
1/4
cup
chopped fresh flat-leaf parsley
2
tablespoon
olive oil
kosher salt and black pepper

Directions

  1. Cook the pasta according to the package directions, adding the asparagus for the last 3 minutes of cooking time. Drain and return both to the pot.
  2. Meanwhile, heat the butter in a medium nonstick skillet over medium heat. Add the eggs and scramble until set, 3 to 4 minutes.
  3. Add the eggs to the pasta along with the chickpeas, Parmesan, parsley, oil, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.
Kay Chun
April 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 160
  • Fat 18 g
  • Sat Fat 5 g
  • Cholesterol 224 mg
  • Sodium 579 mg
  • Protein 19 g
  • Carbohydrate 56 g
  • Sugar 2 g
  • Fiber 5 g
  • Iron 7 mg
  • Calcium 175 mg
What does this mean? See Nutrition 101.

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