Cooking Wright

Scrambled Pasta


hands-on time:15 minutes
total time:15 minutes
makes 4 servings

3 tablespoons olive oil
1 green bell pepper, thinly sliced
4 whole green onions (or scallions as we like to call them on the East Coast), sliced
¼ teaspoon crushed red pepper flakes (optional —we like it with this but definitely don’t put anymore than a ¼ teaspoon or it gets a little on the spicy side.)
4 large eggs
½ cup grated Parmesan (we didn’t use fresh parmesan and it tasted great)
½ teaspoon kosher salt (regular salt is fine too)
2 cups cooked spaghetti (about ¼ of a 1 pound box)
½ cup finely chopped fresh basil leaves (we made it without this or with dried basil and both ways tasted great)


Heat the oil in a large skillet over medium heat and sauté the green pepper, green onions, and crushed red pepper until the vegetables are tender but not brown (about 3-5 minutes) (Make sure to use your biggest skillet because you’ll be adding the spaghetti later on). 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 (about 3-5 minutes). Serve. (You can add extra Parmesan when you serve, but we thought it was fine with out any extra.) Enjoy!

We know this one kind of sounds weird, but it reminded us of Grandpa Spaghetti with a twist and it’s great because it’s so quick and so yummy!

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