Ingredients
Pasta
- ▢ 1/2 pound spaghetti
- ▢ 1 tablespoon olive oil or butter
Vegetables
- ▢ 1 small onion, diced
- ▢ 1 garlic clove, minced
- ▢ 1 red bell pepper, diced
- ▢ 1 zucchini, grated
- ▢ 1 teaspoon kosher salt
Egg Mixture
- ▢ 6 large eggs, whisked
- ▢ 1/4 cup grated parmesan cheese
Instructions
- Cook spaghetti according to package directions. Drain, toss with a little oil, and set aside.
- Heat olive oil or butter in a sauté pan over medium heat.
- Add onion and sauté for 4 minutes until softened.
- Add garlic, bell pepper, zucchini, and salt. Cook for 2 minutes until vegetables are tender.
- Add cooked pasta to the pan and toss to combine evenly.
- Lower heat to low and pour in whisked eggs and parmesan.
- Stir constantly, scraping the bottom of the pan, until eggs are softly cooked and coat the pasta (about 3–5 minutes).
- Remove from heat and serve immediately.
Notes
Texture Tip
Stir continuously when adding eggs to create a creamy, lightly scrambled coating instead of clumping.
Vegetable Variations
- Spinach, mushrooms, or peas can be substituted or added
- Grated carrot works well for extra sweetness
Cheese Options
- Parmesan gives a salty, nutty finish
- Pecorino Romano can be used for a sharper flavor
