Rating: 3 stars
25 Ratings
  • 5 star values: 3
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 1
  • 25 Ratings
Kay Chun

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Credit: Tina Rupp

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, heat the butter in a medium nonstick skillet over medium heat. Add the eggs and scramble until set, 3 to 4 minutes.

  • Add the eggs to the pasta along with the chickpeas, Parmesan, parsley, oil, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.

Nutrition Facts

477 calories; fat 18g; saturated fat 5g; cholesterol 224mg; sodium 579mg; protein 19g; carbohydrates 56g; sugars 2g; fiber 5g; iron 7mg; calcium 175mg.
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