Brown Rice Pasta, Asparagus, and Eggs
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Meanwhile, heat the butter in a medium nonstick skillet over medium heat. Add the eggs and scramble until set, 3 to 4 minutes.
- Add the eggs to the pasta along with the chickpeas, Parmesan, parsley, oil, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.
Nutritional Information
- Per Serving
- Calories 477Calories From Fat 160
- Fat 18g
- Sat Fat 5g
- Cholesterol 224mg
- Sodium 579mg
- Protein 19g
- Carbohydrate 56g
- Sugar 2g
- Fiber 5g
- Iron 7mg
- Calcium 175mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Look for bright green or violet-tinged asparagus spears with firm stems and closed, compact tips. When the bunch is squeezed,
it should squeak.
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