Brown Rice Pasta, Asparagus, and Eggs

Lets Learn About Brown Rice Pasta, Asparagus, and Eggs Quick Read About It

Fixings

8 ounces dark colored rice spaghetti 1 pound asparagus, trimmed and cut into 2-inch pieces 1 tablespoon unsalted spread 4 expansive eggs, beaten 1 15-ounce can chickpeas, flushed 1/4 glass ground Parmesan 1/4 container cleaved new level leaf parsley 2 tablespoons olive oil legitimate salt and dark pepper

Hands-On Time

25 Mins

Add up to Time

25 Mins

Yield

Also Read About — Bread Omlette

Serves 4

How to Make It
Step 1
Cook the pasta according to the package directions, adding the asparagus for the last 3 minutes of cooking time. Drain and return both to the pot.

Step 2
Meanwhile, heat the butter in a medium nonstick skillet over medium heat. Add the eggs and scramble until set, 3 to 4 minutes.

Step 3
Add the eggs to the pasta along with the chickpeas, Parmesan, parsley, oil, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.