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Pasta Mama from Weelicious

Pasta Veggie Scramble is a dish Kenya has loved since he was a kid. The recipe idea came to me after I had eaten a similar dish, Pasta Mama, from a restaurant I love in Los Angeles called Hugo's. Hugo's is a deliciously healthy place which uses only organic and wholesome ingredients in every dish and drink they create, and I'm inspired whenever I eat there.

Pasta Mama from Weelicious

While many people think of using eggs only in breakfast dishes or baked goods, for me eggs have always been an awesome dinner choice as well. Used in this Pasta Veggie Scramble, the result is a spectacular choice for vegetarians or families on a budget since you probably already have fresh eggs in your fridge and a box full of spaghetti in your pantry. The addition of just a few fresh vegetables and some grated cheese are the only other things you'll need to produce this filling entree that's totally scrumptious and super quick to make.

Pasta Mama from Weelicious

I find it to be a lifesaver, especially on weeknights. When I first started making it I would take my kids to the grocery and tell them they could pick out any vegetables they wanted from the produce aisle to put into it. Both of my kids have always been partial to onions and zucchini and bell peppers as well. With the latter two being in season now, it helps cut down on the price of the dish. Still, you should feel free to improvise with using whatever vegetables you prefer or have on hand. In 20 minutes or less you will have this piping hot meal on your table, ready for the whole family to dig in!

Pasta Mama from Weelicious

*This post is sponsored by Davidson's Safest Choice Eggs. All opinions are my own.

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Pasta Mama (4)

Prep Time: 10 mins Cook Time: 10 mins

nut free

Ingredients

  • 1/2 pound spaghetti
  • 1 teaspoon olive oil or butter
  • 1 small Onion, diced
  • 1 garlic clove, minced
  • 1 Red Bell Pepper, diced
  • 1 Zucchini, grated
  • 1 teaspoon Kosher Salt
  • 6 large Eggs, whisked
  • 1/4 cup grated parmesan cheese

Preparation

1. Cook the pasta according to the package directions, drain, toss with a bit of oil to prevent sticking, and set aside.

2. Heat the oil in a sauté pan over medium heat. Add the onions and sauté for 3 minutes.

3. Add the garlic, bell peppers, zucchini, and salt, and sauté 2 minutes, until all the veggies are soft.

4. Add the cooked pasta to the veggies and toss to combine.

5. Pour the whisked eggs and the parmesan over the veggies, reduce the heat to low and cook, stirring constantly and scraping the egg off the bottom of the pan, until the eggs are cooked through, about 3-5 minutes. Transfer to a plate and serve.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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12 comments

  • Ashley

    My family always did a version of this that was very Midwestern, just egg, butter, parmesan, chicken broth, almost like egg drop but more pasta-y, less soupy. It dates back to my great grandma though, so I never messed with it. It was like a little lightbulb went off when I saw this post and I gasped in astonishment... I can make a dish I love even better?? Healthier??? More interesting/flavorful?!?! Thanks so much!! Will be trying this tonight!

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  • Melissa

    Could I use another pasta besides spaghetti? Perhaps penne or rotini? I'd like to make for my family, which includes a 10 month old. Thanks!

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    • Catherine McCord

      Any pasta shape should work just fine!

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  • Kelly Stephens

    They have similar dishes called Pasta Scrambles at 26 Beach, also in Los Angeles. I love them! Thanks for the recipe!

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  • Kim Beaulieu

    Great recipe Catherine. I am such a pasta girl so I'll be trying this asap.

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  • Momma Me

    Great site

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  • Raja Makan

    The best recipe for breakfast or lunch and matches for the kid.. Thank you so much and i will try to make this recipe.

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  • Kim

    I have been eyeing this recipe for a while and finally tried it tonight. I used leftover penne from dinner last night and added chopped grape tomatoes and some baby spinach. It was super easy and delicious!!

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  • Adm

    Delicious! I used brown rice fettuccine, olive oil and omitted the Parmesan to make this gluten- and dairy-free, I added a dash of black pepper, and it's bursting with flavor from the pasta, eggs, and veggies! Thanks for a great recipe for lunch or dinner!

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    • McCord

      Yum!

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  • Kids

    good recipe

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    • McCord

      Thanks!

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