I had a recipe from years ago, when I first started gathering recipes, for a Scrambled Pasta dish. Oddly, I had never tried it… Odd, because I love pasta, and I do rather enjoy eggs (though I do tend to eat them off and on, in phases). Anyway, I’ve recently been enjoying eggs in various ways, so I decided it was time to try this dish.
I looked at my old recipe, and also took a gander at some other ones on the web. I came up with a very basic way to try adding eggs to pasta. The meal did feel like comfort food and it was fairly good. I think it would be even better by adding some fresh herbs or some fresh veggies in the summertime. I did add asparagus on the side to this dish… We’ve finally got some fresh asparagus here, and honestly, I think I was more focused on enjoying that! 🙂 But all in all, a scrambled pasta is an interesting way to make a quick pasta meal… It’s filling, somewhat light and overall pretty darn tasty. I’d also say it would make a yummy base with some fresh herbs and/or veggies, too.
- 12-oz. Whole Wheat Rotini Pasta – I cooked the whole box and then set a bit of the cooked pasta aside.
- Olive Oil
- Minced Garlic
- 4 Eggs, beaten
- 1/4 cup Parmesan Cheese, shredded (plus extra for topping, if desired)
Cook pasta according to directions; drain and set aside. As pasta is finishing cooking, saute minced garlic in olive oil for 2-3 minutes. Beat together the 4 eggs in a small bowl, and then stir in the shredded parmesan cheese. Add cooked pasta to garlic and warm through. Pour egg mixture over pasta and stir. While stirring (and also scraping the eggs from the bottom of the pan), cook until the eggs are set, about 4-5 minutes. Serve and enjoy!