Wednesday, February 3, 2010

Penne Pasta With Scrambled Eggs N Nuts

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This is an excellent choice for a nice, scrumptious mid-winter lazy afternoon lunch that can be made under 30 minutes.
  • Penne Pasta - 2 servings, cooked "tender" as per package direction
  • Carrot - 1, small, peeled
  • Eggs - 3 (2 Yolks discarded)
  • Skimmed Milk - 1/4 cup
  • Oil - 3 tbsp
  • Parsley - a handful, chopped
  • Mixed nuts(Macademia, Brazil Nut, Walnut, Cashew, Almonds) -  a handful, toasted and crushed or use store-bought, like Planters brand
  • Salt for taste
  • Cracked Pepper - 1 1/2 tsp
  • Slice the carrot thinly like bacon and do a fine dice.
  • In a small bowl, add the eggs and milk. Whisk with a little salt and pepper and set aside.
  • In a skillet, heat the oil and add the diced carrot. Brown them until they are crisped.
  • Pour the whipped egg mixture and scramble it.
  • Add the pasta while the egg is still cooking and add the parsley.
  • Sprinkle salt, pepper and check for taste.
  • Move from stove and add the crushed nuts on top.
  • Serve immediately.
Makes 2 Servings.

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  1. Tempting presentation...what a wholesome meal !

  2. Looks yummilicious!!!!!! I tried & loved Pasta, just recently, Thanks to Maggi for their new additions.... This prep posted looks too good & tempting too....


  3. simply and delicious have it anytime of he day..

  4. I saw these attracting key words in your post which drove me " mid-winter lazy, scrumptious, 30 mins" etc..... sometimes, I simply can't stand the kitchen, need to do something quick and delicious..... this is a nice simple recipe too, sounds great, my teddies will love that!!!

  5. Healthy delicious pasta..very gud recipes you have..will be regular here.


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