Breakfastpasta Recipes
BREAKFAST PASTA WITH SPINACH AND EGG
Breakfast for dinner? How about dinner for breakfast? Break the mold with a spinach and egg breakfast pasta that does an omelet one better. #breakfastpasta #italian
Provided by Casey Barber
Categories Pasta & Noodles
Time 30m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large (10-inch) skillet over medium heat.
- Add the garlic and cook, stirring frequently, for about a minute, to let the garlic start to soften and release its aromas.
- Add the spinach in handfuls, stirring until wilted to make room for the next handful.
- Stir in a generous pinch of salt, then pour in the broth. Cover and bring to a simmer.
- Uncover and add the spaghetti, fanning the pasta strands out in the skillet. Let them rest and soften in the broth, then use tongs to push and bend the strands until they're all submerged. Be patient and work them in; it will happen, I promise!
- Simmer, tossing the pasta occasionally with the tongs to make sure it doesn't clump up, for about 7-8 minutes until the spaghetti is just shy of al dente.
- If the pasta is absorbing liquid too quickly before it's done, add another 2 tablespoons at a time as needed.
- While the pasta cooks, whisk the egg yolks and half and half together in a small bowl with another generous pinch of salt.
- When the pasta is just about al dente and has absorbed most of the liquid, pour in the eggs and half and half, and add the peas. Stir and cook until the peas are warmed through.
- Divide the pasta between two bowls and top with black pepper and/or Parmesan, if desired. Eat immediately.
Nutrition Facts : Calories 253 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 203 milligrams cholesterol, Fat 14 grams fat, Fiber 6 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1540 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BREAKFAST PASTA
This is another of my fiance's creations - it's great for a regular breakfast and it was also the only thing I could keep down when I had terrible food poisoning.
Provided by Sass Smith
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions and drain.
- In a large nonstick skillet, melt butter and add hot pasta.
- Crack eggs over pasta and scramble.
- Sprinkle parmesan over pasta and serve, adding salt, pepper, or hot sauce.
Nutrition Facts : Calories 638, Fat 18.5, SaturatedFat 8.4, Cholesterol 343.5, Sodium 342.7, Carbohydrate 86.2, Fiber 3.6, Sugar 2.7, Protein 29.2
BREAKFAST PASTA
This one is simple to make for breakfast as well as dinner. You can add whatever you would like to it to create your own taste sensation.
Provided by fluffster67
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Heat 1 tablespoon oil in a skillet over medium heat; cook and stir eggs in the hot oil until set and scrambled, about 5 minutes.
- Heat remaining 2 tablespoons oil in a separate skillet over medium-high heat; saute onion, mushrooms, peas, and carrots until onion is browned, about 10 minutes. Add pasta to onion mixture and toss. Add eggs and mix well. Sprinkle Parmesan cheese, salt, and pepper over pasta mixture and toss.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 42.8 g, Cholesterol 194.8 mg, Fat 18.8 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 4.8 g, Sodium 284.6 mg, Sugar 3.9 g
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