Brown Rice Pasta, Asparagus, and Eggs |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
8 ounce(s) brown rice spaghetti |
1 pound(s) asparagus, trimmed and cut into 2-inch pieces |
1 tablespoon(s) unsalted butter |
4 large eggs, beaten |
1 15-ounce can(s) chickpeas, rinsed |
1/4 cup(s) grated parmesan |
1/4 cup(s) chopped fresh flat-leaf parsley |
2 tablespoon(s) olive oil |
kosher salt and black pepper |
Directions:
1. Cook the pasta according to the package directions, adding the asparagus for the last 3 minutes of cooking time. Drain and return both to the pot.
2. Meanwhile, heat the butter in a medium nonstick skillet over medium heat. Add the eggs and scramble until set, 3 to 4 minutes.
3. Add the eggs to the pasta along with the chickpeas, Parmesan, parsley, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to combine.
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