Join our community of Solution Seekers!

Scrambled Pasta

Scrambled Pasta
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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 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 .

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.

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

View Earlier Comments

What's on Your Plate?




    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.