Scrambled Pasta

scrambled-pasta
Photo by William Meppem
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 342 calories
    • Calories 177 calories from fat
    • 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
  • March 2003

Ingredients

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