pasta scramble with lemon, peas, and parm

often times i ask my husband to boil extra pasta for leftovers. with soccer practices and many lunches and dinners on the run, leftovers play a crucial role in this household. there is no need to resort to fast food if one has the well equip fridge.

with this said, leftover spaghetti was the reason for this dish. fried rice is one of my favorite go to recipes so why not the same approach with pasta? this is super easy and more than tasty. this might be easier than my favorite use for leftover rice,  fried rice. pasta, eggs, parmesan, lemon, and basil = a great combination.


1/2 lb of spaghetti, cooked

2 tbs garlic infused olive oil (or 2 tbs olive oil and 1 tsp garlic)

3 green onion, sliced

3/4 c frozen peas, thawed

juice of one lemon

1 tsp red chili flakes

3-4 eggs, lightly beaten

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 c freshly grated parmesan


if cooking pasta, cook per package instructions

meanwhile, heat the olive oil on medium high heat. add the green onion and saute for 2 minutes. add the garlic, if using fresh garlic, and the red pepper flakes. saute for another minute or two. season with the salt and pepper.

whisk the eggs in a small bowl with the parmesan; in the saute pan, add the eggs, lemon juice, pasta, and chopped basil and gently stir to combine until eggs are set. remove from heat and serve in individual plates or on a platter. garnish with fresh parmesan and parsley.

serve with freshly grated parmesan, a touch of fresh parsley, and a baguette.

bon appetit!


About tasteinspired

This entry was posted in comfort food, italian, leftovers, main course and dinner, vegetarian and tagged , , , , . Bookmark the permalink.

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