I know I that I have had some looooong posts lately, so this is gonna be a quickie! I saw a delicious Pasta Scramble from Jenn over at Bread + Butter not long ago...then Bob at Cooking Stuff made some...and I knew I needed to make it for breakfast right that moment!! This is a great way to use up that half box of pasta sitting in your pantry...or to use up that pasta you've made and saved in the fridge. I thought it was a somewhat unusual combination...but oddly delicious and addicting and very filling. A great way to start your day! And very easy to change around to suit your tastes...or the ingredients you have on hand. Pasta and Egg Scramble
my version, slightly adapted from Jenn's version
1/2 box dried pasta (I used fusilli), cooked al dente
freshly grated Parmesan cheese
2 scallions, sliced
Sea Salt Fresh
Crushed Red Chiles
Freshly Grated Black Pepper
Begin by scrambling your eggs with freshly grated Parmesan. Set aside.Pour a glug or two of olive oil into a large, deep skillet or wok. Heat over medium-high, then add scallions. Saute for a couple of minutes, until just softened. Pour in the cooked pasta. Stir until heated through.Pour in egg & cheese mixture and a couple pinches of salt. Add the herbs and crushed red chiles to taste. Stir & scramble the mixture regularly until eggs are cooked through. They will fill the grooves of a pasta like fusilli really well. This serves 2 people. Generously!
eggs, noodles, pasta, Pasta Scramble, Presto Pasta Nights
Egg and Pasta Scramble!Wednesday, September 9, 2009
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.