Spring Pasta

Prep Time: About 15 minutes
Cooking Time: 10-15 minutes
Serving Size: 2

  • 8 oz leftover pasta (I used gluten free buckwheat noodles, but egg noodles, spaghetti, or fettuccine will work too) 
  • 2 eggs
  • Sea salt
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter (or dairy free ghee)
  • 3 big handfuls of green (sliced asparagus, pea shoots, tiny broccoli, shredded greens- anything quick cooking and fresh)
  • 1 avocado, chopped
  • Fresh herbs, chopped (basil, parsley, cilantro, dill, lots of choices here)
  1. Use fingers to fluff leftover pasts so its not clumpy or stuck together. Set aside.
  2. In a small bowl, beat the eggs really well and add a pinch of salt.
  3. In a big skillet, melt the butter and oil over medium heat. Cook your veggies, knowing that it takes longer to cook broccoli and asparagus than it does pea shoots or greens. Add some salt, stir and cook until tender.
  4. Remove about ⅓ of the veggies from the pan and set aside.
  5. Add pasta to the skillet and toss well. Once the pasta is hot, turn down heat and quickly stir in the eggs. 
  6. Cover the pan and let it sit for a minute. Uncover and toss. 
  7. Serve with reserved veggies, chopped herbs and avocado.
Source: Adapted from 101cookbooks.com