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Brown Rice Pasta, Asparagus, and Eggs

Brown Rice Pasta, Asparagus, and Eggs
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2004

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 .

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.