Pasta with Asparagus and Scrambled Eggs
Posted: 05/14/2012
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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:
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servings
Pasta with asparagus and scrambled eggs is a vegetarian entrée with plenty of protein, and can easily be adapted for meat-lovers.
Ingredients
- 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
Instructions
- 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.
Notes
- Adapted from Everyday Food magazine.
- If desired, replace eggs with cooked chicken breast.
Nutrition Information
Serving: 1g, Calories: 597kcal, Carbohydrates: 73g, Protein: 28g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 9g, Cholesterol: 273mg, Sodium: 468mg, Fiber: 6g, Sugar: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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!
Difficulty: Easy!
Megan {CountryCleaver} says
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!!
Sylvie @ Gourmande in the Kitchen says
Oh you are so right! That does look like some amazing comfort food.
Jersey Girl Cooks says
Great dish! I do the same thing sometimes. The husband gets meat while I prefer eggs or a vegetarian version.
Colleen @ What's Baking in the Barbershop?! says
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. :)
Chung-Ah | Damn Delicious says
This doesn’t look weird at all! It’s actually the perfect breakfast pasta!
Jennie @themessybakerblog says
I love that you added scrambled eggs to pasta. This dish looks so good.
Rachel says
Thank you!
Brooklyn @ Veggie Table says
Ummm….YES please!
marla says
I adore eggs with pasta! Great recipe :)
Julie @ Table for Two says
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!!
Ali says
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
Carrie@ Bakeaholic Mama says
I think it looks wicked good! I put eggs on top of my beans and rice…. is that strange? Probably.
Rachel says
I think it sounds great!
Jessie says
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!
Rachel says
I would have never guessed that about you! Try. Them. Runny. :)
Katherine Martinelli says
I love pasta with eggs – but I don’t think I’ve ever had them with scrambled eggs. Sounds like a great, healthy meal!