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Bring a large pot of water to a boil over high heat. Halve the tomatoes lengthwise and place along with the lettuce into a large bowl. Sprinkle the shredded Parmesan over the top of the salad and toss together. When the water comes to a boil, season lightly with salt, add the spaghetti, and cook until al dente, about 7-10 minutes.
While the spaghetti is cooking, coat the bottom of a medium skillet and place over medium heat. Caramelize the onions for 5-7 minutes, or until they are light brown in color. Place the mixed vegetables into a medium skillet and cook over medium heat, stirring occasionally, for 4-5 minutes or until warmed through. Drain the spaghetti and return it to the pot. Drizzle some olive oil on top and toss to coat. Stir the vegetables into the cooked pasta.
Place the eggs into a bowl and whisk well. Stir the eggs into the pasta, followed by half of the grated Parmesan cheese and mix until the pasta is well coated. Cook the pasta over low-medium heat for 2-3 minutes, stirring constantly and scraping the egg off the bottom of the pan, until the eggs are cooked through, about 3-5 minutes.
Pour the Caesar dressing over the salad and toss to coat evenly. Sprinkle the croutons over the top. Sprinkle the rest of the grated Parmesan on top of the pasta. Serve the Pasta Mama with the Caesar salad on the side. Enjoy!
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