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Scrambled Pasta

Photo: William Meppem
Prep time 15 mins
Yield 4 servings


  • 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

How to Make It

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

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

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

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

  5. the cooked spaghetti and basil. Toss gently over medium heat

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

  7. bread.