Pasta with Asparagus and Scrambled Eggs

RACHEL COOKS
9Ingredients
30Minutes
590Calories

Ingredients

US|METRIC
  • 3/4 pound spaghetti (I used a mix of whole wheat and regular)
  • 1 pound asparagus (cut into 1-inch pieces)
  • 3 tablespoons unsalted butter
  • 2 ounces grated Parmesan cheese (plus more for serving)
  • 5 large eggs (beaten with a bit of milk)
  • 1/4 cup part skim ricotta cheese
  • 1/4 cup fresh parsley (loosely packed, chopped)
  • salt
  • pepper
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    NutritionView More

    590Calories
    Sodium22% DV530mg
    Fat34% DV22g
    Protein57% DV29g
    Carbs24% DV72g
    Fiber24% DV6g
    Calories590Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol305mg102%
    Sodium530mg22%
    Potassium590mg17%
    Protein29g57%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate72g24%
    Dietary Fiber6g24%
    Sugars6g12%
    Vitamin A40%
    Vitamin C20%
    Calcium30%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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