Sounds weird right?

Looks kinda weird too.

But I’m telling you…it is so good. Major comfort food right here. Plus it is a quick and easy spring time meal.

Also, I mentioned eons ago that I was going to try to make more veggie meals for myself but yet somehow give my husband some meat. I had cooked, frozen, cubed chicken breast in the freezer that I thawed and threw in his after I dished mine up. He opted for no eggs, but still loved his version with chicken.

Pasta with Asparagus and Scrambled Eggs
adapted from Everyday Food magazine
Serves 4 (I did fewer eggs/butter than what is written below because it was only me eating the eggs)

3/4 pound of spaghetti (I used a mix of whole wheat and regular)
1 pound asparagus, cut into 1-inch pieces
3 tablespoons unsalted butter
2 ounces grated Parmesan cheese plus more for serving
5 large eggs, beaten with a bit of milk
1/4 cup part-skim ricotta cheese
1/4 cup loosely packed fresh parsley, chopped
salt and pepper to taste

1. Bring a large bot of salted water to boil over high heat. Cook pasta for one minute less than directed on the packaging. Add asparagus to pasta and cook for one minute. Reserve about 1/2 cup to 1 cup of pasta water before draining pasta and asparagus.
2. Melt 2 Tablespoons of butter in pasta over medium-high heat and add 1/4 cup of pasta water. Add pasta, asparagus, Parmesan, and ricotta. Stir while cooking for one minute. Add remaining pasta water as needed to create a light sauce. Stir in chopped parsley and stir to combine. Season with salt and freshly ground pepper to taste.
3. In a small skillet, melt 1 Tablespoon of butter over medium heat. Add eggs and cook, stirring occasionally until just set.
4. Top pasta with eggs and season with more salt and pepper as needed.

 

Verdict: We all loved this. It is something that I could eat once a week!
Husband’s take: Loved his non-egg/with-chicken version. So did E.
Changes I would make: None, but I do think this would be great with a poached egg! The runny yolk would be divine. Also note that in the original recipe the ricotta was scooped on top before serving but I chose to stir it in. Do whatever you prefer!
Difficulty: Easy!