Brown Rice Pasta, Asparagus, and Eggs

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Photo by Tina Rupp
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 477 calories
    • Calories 160 calories from fat
    • 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

Ingredients

  1. Check 8ounces brown rice spaghetti
  2. Check 1pound asparagus, trimmed and cut into 2-inch pieces
  3. Check 1tablespoon unsalted butter
  4. Check 4 large eggs, beaten
  5. Check 1 15-ounce can chickpeas, rinsed
  6. Check 1/4cup grated Parmesan
  7. Check 1/4cup chopped fresh flat-leaf parsley
  8. Check 2tablespoon olive oil
  9. Check 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.