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Categories:
capellini eggs olive oil onion clove garlic mushrooms red bell pepper pecans lemon zest Parmesan cheese fresh Italian parsley salt
Viewed: 39 - Published at: 8 years agoIngredients
- Spaghetti-type Pasta (I Like Capellini)
- 2 whole Eggs
- 2 Tablespoons Olive Oil
- 1/2 cups Onion, Diced
- 1 clove Garlic, Diced
- 1/2 cups Mushrooms, Sliced
- 1/4 cups Red Bell Pepper, Diced
- 1/4 cups Pecans, Chopped
- 1/4 teaspoons Lemon Zest
- Parmesan Cheese, Grated
- Fresh Italian Parsley, Chopped
- Salt And Pepper, to taste
Method
- Cook pasta per instructions on the box, set aside.
- Scramble the eggs in a bowl and set aside.
- Heat olive oil in a large skillet.
- Add onion, saute until translucent.
- Add garlic, saute until fragrant, about 1 minute.
- Add mushrooms, saute until just starting to get soft.
- Add bell pepper and pecans, saute for a couple of minutes.
- Season with salt and pepper.
- Add pasta and pour the eggs on top.
- Mix constantly until eggs are cooked; remove from heat, add lemon zest and stir through.
- Divide between two plates, top with Parmesan cheese and chopped fresh parsley.
- Other than the pasta and eggs, oil and salt and pepper, all the ingredients are up for grabs.
- Whatever you like, whatever is in your fridge, throw it in!
- The main thing to remember with this recipe is not to overcook the eggs.
- Frequently, after mixing the eggs in, I remove the pan from the heat and continue to cook them with the residual heat from the pan.
