Scrambled Pasta

Scrambled Pasta
William Meppem
Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

1/4
of a 1-pound box of spaghetti (about 2 cups cooked)
3
tablespoons
olive oil
1
green Italian frying pepper or 1 green bell pepper, thinly sliced
4
whole scallions, thinly sliced
1/4
teaspoon
crushed red pepper flakes (optional)
4
large eggs
1/2
cup
grated Parmesan, plus more for serving
1/2
teaspoon
kosher salt
1/2
cup
finely chopped fresh basil leaves
crusty bread for serving

Directions

  1. Cook spaghetti according to the package directions.
  2. Meanwhile, heat the oil in a skillet over medium heat. Sauté the green pepper, scallions, and crushed red pepper (if desired) until tender but not brown, 3 to 4 minutes.
  3. In a medium bowl, whisk the eggs with the Parmesan and salt; add them to the skillet with the spaghetti and basil. Toss gently over heat until eggs are set.
  4. Serve with grated Parmesan and crusty bread.
Jane Kirby
March 2003

Nutritional Information

  • Per Serving
  • Calories From Fat 177
  • Fat 20 g
  • Sat Fat 5 g
  • Cholesterol 222 mg
  • Sodium 564 mg
  • Protein 17 g
  • Carbohydrate 24 g
  • Sugar 2 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 252 mg
What does this mean? See Nutrition 101.