Scrambled Pasta

Real Simple
Scrambled PastaRecipe
Photo: William Meppem
4 servings


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3 tablespoons olive oil
1 green Italian frying pepper or 1 green bell pepper, thinly
4 whole scallions, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
4 large eggs
1/2 cup grated Parmesan, plus more for serving
1/2 teaspoon kosher salt
2 cups cooked spaghetti (about 1/4 of a 1-pound box)
1/2 cup finely chopped fresh basil leaves


Prep: 15 Minutes

Heat the oil in a large skillet over medium heat and saute the

green pepper, scallions, and crushed red pepper (if using) until

the vegetables are tender but not brown. In a medium bowl, whisk

the eggs with the Parmesan and salt, then add to the skillet with

the cooked spaghetti and basil. Toss gently over medium heat

until the eggs are set. Serve with grated Parmesan and crusty


Created date

June 2004