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Pasta with Asparagus and Scrambled Eggs

Look for bright green stalks of asparagus with tight, firm tips and moist ends.

  • Prep:
  • Total Time:
  • Servings: 4
Pasta with Asparagus and Scrambled Eggs

Photography: Johnny Miller

Source: Everyday Food, May 2012

Ingredients

  • Coarse salt and ground pepper
  • 3/4 pound spaghetti
  • 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
  • 3 tablespoons unsalted butter
  • 2 ounces Parmesan, grated (1/2 cup), plus more for serving
  • 5 large eggs, lightly beaten
  • 1/4 cup part-skim ricotta

Directions

  1. In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup pasta water, then drain.

  2. Melt 2 tablespoons butter in pot over medium-high and add 1/4 cup pasta water. Add pasta mixture and Parmesan and cook, stirring, 1 minute. If necessary, add remaining pasta water to create a light sauce that coats pasta.

  3. In a small nonstick skillet, melt 1 tablespoon butter over medium. Add eggs and cook, stirring, until just set. Divide pasta and eggs among four plates, top with ricotta, and season with salt and pepper.

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