Pasta and Eggs

This recipe appears in the Make It From Scratch Carnival. Make it From Scratch is a great place to find good recipes and fun crafts.

Here’s my version of pasta and eggs. It’s quick, good and filling. I make it from start to finish in under 15 minutes. If you’re sitting around doing nothing, this dish will put you to sleep. If you have some physical work to do, this dish will fuel you through until evening.

Ingredients –

2 servings

Spaghetti-type pasta (I like capellini)
2 eggs
2 Tablespoons olive oil
½ cup diced onion
1 clove garlic, diced
½ cup sliced mushrooms
¼ cup diced red bell pepper
¼ cup chopped pecans
¼ teaspoon lemon zest
Parmesan cheese, grated
Chopped fresh parsley
Salt and pepper to taste

Cook pasta per instructions on the box, set aside. Scramble the eggs in a bowl and set aside. Heat olive oil in a large skillet, add onion, sauté until translucent, add garlic, sauté until fragrant; about 1 minute. Add mushrooms, sauté until just starting to get soft, add bell pepper and pecans, sauté for a couple of minutes. Season with salt and pepper. Add pasta and pour the eggs on top. Mix constantly until eggs are cooked; remove from heat, add lemon zest and stir through. Divide between two plates, top with Parmesan cheese and chopped fresh parsley.

Other than the pasta and eggs, oil and salt and pepper, all the ingredients are up for grabs. Whatever you like, whatever is in your fridge, throw it in!

The main thing to remember with this recipe is not to overcook the eggs. Frequently, after mixing the eggs in, I remove the pan from the heat and continue to cook them with the residual heat from the pan.