Scrambled Pasta

Scrambled PastaWilliam Meppem
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: 15m | Total Time: 15m

Ingredients

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.
By Jane Kirby,  April 2003

Nutritional Information

  • Per Serving
  • Calories 342Calories From Fat 177
  • Fat  20g
  • Sat Fat  5g
  • Cholesterol  222mg
  • Sodium  564mg
  • Protein  17g
  • Carbohydrate  24g
  • Sugar  2g
  • Fiber  2g
  • Iron  2mg
  • Calcium  252mg
What does this mean? See Nutrition 101.

Get Real Simple Recipes Served Daily

Sign up for our free Daily Recipe newsletter (see a sample).

Quick Tip

People at a farmers' market
Long, slender, pale green Italian frying peppers (also called Cubanelles) fry beautifully and lend a sweet flavor to pasta, pizza, and salads. You’ll find them at supermarkets (depending on your region) or summer farmers’ markets.

Top Searches in Food & Recipes

Chicken 101

Search Food & Recipes:

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Turnips

    FRESH PICK

    Turnips

    Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.