Add this recipe to your folder of recipes to whip up in a hurry! This one was quick and really good! Everyone here liked it. I normally don’t use a lot of salt and pepper in my food (unless it calls for it), but this one I really needed to season (it started out really bland). My (almost) 2 year old liked the pasta, and my 5 year old liked it all. PS: I didn’t have enough spaghetti on hand for this, so I had to throw in some linguine. 🙂
Pasta with Asparagus and Scrambled Eggs
(Everyday Food, June 2012)
Preparation Time: 25 minutes
Course salt & ground black pepper
3/4 pound spaghetti
1 pound asparagus, trimmed and cut into 1 1/2 inch pieces
3 tablespoons butter
2 ounces (1/2 cup) Parmesan cheese plus more for serving
5 large eggs, lightly beaten
1/4 cup Ricotta cheese
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 of pasta water then drain.
Melt 2 tablespoons butter in the pot over medium-high heat and add 1/4 cup of pasta water. Add pasta / asparagus mixture and Parmesan cheese. Cook, stirring, 1 minute. Add more pasta water if necessary to create a light sauce that coats pasta.
In a small nonstick skillet, melt 1 tablespoon butter over medium heat. Add eggs and cook, stirring until just set. Divide pasta into four plates, top with eggs, dollop of ricotta cheese, salt & pepper and serve immediately.