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A plate of pasta with scrambled eggs and asparagus.

Pasta with eggs and asparagus

Pasta with eggs and asparagus is is a simple dish which combines pasta with scrambled eggs and fresh asparagus. It is quick to prepare and is perfect for a light lunch.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine American, European
Servings 2
Calories 467 kcal

Ingredients
 
 

  • 20 stems asparagus
  • 200 grams pasta
  • 3 eggs

Instructions
 

  • Trim the ends from the asparagus, cut into lengths of about 2 cm and steam until tender.
  • While the asparagus is cooking, cook the pasta until al dente, drain and the return to the hot pan.
  • Break the eggs into the pan with the cooked pasta and stir over a low heat until the egg is cooked.
  • Add the cooked asparagus and mix.

Notes

To serve
  • Serve immediately.
  • Garnish with chopped fresh herbs such as basil, fennel or parsley.
  • Top with grated nutmeg.
  • Sprinkle a handful of pine nuts over the top before serving.
  • Top with a serving of grated cheese.
  • Serve alongside a leafy green salad or tomato dish.
  • This pasta dish pairs well with homemade breads such as this easy no knead olive bread recipe, focaccia, or tear and share herb rolls.
To store
  • This pasta dish should be served straight away and is not suitable for reheating.
Tips
  • Select asparagus which is as fresh as possible to avoid woody stems.
  • Stir carefully to avoid breaking up the pasta.

Nutrition

Calories: 467kcalCarbohydrates: 76gProtein: 22gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 246mgSodium: 100mgPotassium: 334mgFiber: 3gSugar: 3gVitamin A: 432IUVitamin C: 1mgCalcium: 60mgIron: 3mg
Keyword Asparagus, Easy, Eggs, Pasta, Quick
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