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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The colorful veggies in this pasta dish will brighten any weeknight. The sauce is light, but feels rich and comforting, too. Ingredients:
8 ounces uncooked spaghetti |
1 medium zucchini, chopped |
1 small yellow summer squash, chopped |
1/4 cup chopped onion |
2 garlic cloves, minced |
2 tablespoons olive oil |
1/2 pound thick sliced deli ham, cubed |
1 cup frozen peas, thawed |
2 eggs |
1/2 cup grated parmesan cheese, divided |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the zucchini, summer squash, onion and garlic in oil until tender. Add ham and peas; heat through. Remove from the skillet and keep warm.
2. Reduce heat to low; add eggs to the skillet. Cook and stir until egg coats the back of a spoon and reaches 160° (mixture will look like a soft frothy egg).
3. Drain spaghetti and place in a bowl. Add eggs; toss to coat. Add the vegetable mixture, 1/4 cup cheese, thyme, salt and pepper; toss gently to coat. Sprinkle with remaining cheese. Yield: 4 servings.
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