Pasta with Asparagus and Scrambled Eggs
Pasta with asparagus and scrambled eggs is a vegetarian entrée with plenty of protein, and can easily be adapted for meat-lovers.
Pasta with scrambled eggs sounds weird, right?
Looks kinda weird, too. Sort of a twist on spaghetti carbonara, without the bacon and garlic.
But I’m telling you…it is so good. Major comfort food right here. Plus it is a quick and easy spring time meal using pantry ingredients. No need to thaw meat out for this pasta dish.
I’ve been trying to make more vegetarian meals for myself but yet somehow give my meat-loving husband some meat for his dinner. This pasta dish is perfect. Eggs and cheese for me, and cooked chicken breast from the freezer for his meal. He loves his version with chicken.
About pasta with asparagus
The sauce in this pasta dish is made with reserved cooking water from the pasta. Before the pasta is completely cooked, add the asparagus to cook just briefly.
Then scoop out a cup of the pasta water before draining the pasta and asparagus. In the same pot, melt butter, stir in 1/4 cup of the pasta water, and then add the pasta, asparagus, ricotta cheese, and Parmesan cheese, stirring until the cheese is melted. Add more pasta water, if necessary, to thin the sauce.
Stir in fresh parsley (basil would be great, too) and serve with scrambled eggs, or chicken. Serve immediately.
Not crazy about asparagus? Broccoli or spinach would be delicious instead.
Vegetarian Dishes with Pasta
Looking for more meatless recipes? Try:
- 3/4 pound uncooked spaghetti (I use 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 2 tablespoons milk
- 1/4 cup part-skim ricotta cheese
- 1/4 cup loosely packed fresh parsley, chopped
- salt and pepper to taste
- 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.
- Melt 2 tablespoons of butter in pasta pot 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.
- In a small skillet, melt 1 tablespoon of butter over medium heat. Add eggs and cook, stirring occasionally until just set.
- Top pasta with eggs and season with more salt and pepper as needed.
- Adapted from Everyday Food magazine.
- If desired, replace eggs with cooked chicken breast.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 597Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 273mgSodium: 468mgCarbohydrates: 73gFiber: 6gSugar: 4gProtein: 28g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: We all love this. It is something that I could eat once a week!
Husband’s take: Loves his non-egg/with-chicken version. So does 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 is scooped on top before serving but I like to stir it in. Do whatever you prefer!