Pasta with Asparagus and Scrambled Eggs

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!

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  1. Yup – we are clearly great minds – because we are on the same page with this recipe. I’m all over the poached egg addition and I’ve got a friend brining me shrimp to toss on top. Hooray!!

  2. Oh you are so right! That does look like some amazing comfort food.

  3. Great dish! I do the same thing sometimes. The husband gets meat while I prefer eggs or a vegetarian version.

  4. I think this is a wonderful combo – not weird at all! I made a couple dishes last week with eggs and asparagus and thought they were awesome. This pasta dish is a must-try, in my opinion! Yum. :)

  5. This doesn’t look weird at all! It’s actually the perfect breakfast pasta!

  6. I love that you added scrambled eggs to pasta. This dish looks so good.

  7. I adore eggs with pasta! Great recipe :)

  8. the weirdest looking and sounding meals always end up being one of the best and this looks like something i’d love to have at my dinner table!!

  9. Now that’s something I’ve never done, but really want to try! You could almost make it like fried rice too, I wonder?? Chop up the eggs a bit and mix with pasta…. hmmmm

  10. I think it looks wicked good! I put eggs on top of my beans and rice…. is that strange? Probably.

  11. You’re gonna laugh… it wasn’t until about a year and a half ago that I started liking eggs. I’m still not brave enough to try them runny, though, it’d certainly make a pretty photo. And… yay you for more meatless recipes! Your body will thank you!

  12. I love pasta with eggs – but I don’t think I’ve ever had them with scrambled eggs. Sounds like a great, healthy meal!

  13. Mmm…I never would have thought of this combo, but it looks delicious! Do you have any recommendations for substitutions for the ricotta cheese? I don’t have any on hand, but I do have cream cheese and sour cream.

  14. I’d fry the egg and let it be all nice and drippy on the pasta–but that’s just me! I looove a good drippy egg on just about anything. This is an amazing combo—anything with asparagus is a win in my book.

  15. This looks delicious! And I love that it uses a lot of kitchen staples. And I love asparagus, but I could also see substituting other veggies or adding veggies. Thanks for the great idea! This is a must try.

  16. Don’t know why I haven’t thought of this myself. Love eggs!

  17. Italians serve eggs with pasta a lot. I really dislike runny eggs so that has never been an option for me. I never thought of scrambled eggs…. Great idea.

  18. Yes, please!! This looks really fantastic. I would be a-ok with eating either your version or the eggless chicken variation. It’s all good in my book :)

  19. What a yummy way to prepare pasta! This looks so delicious, Rachel. Great comfort food recipe!

  20. i think it sounds great! i love eggs with pasta.

  21. How interesting! I love pasta, asparagus, and eggs, but never would have thought to put them all together. It does look really good!

  22. I’ve need seen pasta with scrambled egg before, it sounds intriguing and a great way to get more protein.

  23. Not gonna lie, I laughed out loud when I saw this recipe because, when I was in college, I’d often top my pasta with scrambled eggs when I ran out of meat-proteins–my roommates thought it was SO weird but I really liked it! :)

  24. This is such a neat idea! Love it!

  25. This looks awesome – no idea how you came up with the combo, but it seems to work! I love it!! Comfort food that’s also healthy – now that’s a real trick!

  26. I’d totally love this! My comfort meal was one I discovered at CIA and it’s mashed potatoes, scrambled eggs, and any kind of white fish. It’s so good and just…comforting!

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