Thursday, March 3, 2011

Scrambled Pasta?

Hola! It’s been a while since I’ve written. You see, I’ve been planning to blog about an idea inspired by King Corn, a interesting documentary that is worth watching. This idea could be a huge part of the solution to our nation’s health crisis (Who knew you’d find such answers right here on Spinach Smoothie?!).  My hypothesis is that if our nation would simply STOP subsidizing corn crops, there would eventually be no corn-fed beef, and much less corn syrup production (which is in practically everything this nation eats that’s been processed, and probably causes the majority of our health problems).  And this one change could SUBSTANTIALLY move our nation towards healthier eating habits.  Anyway, I shall have to expound on this topic on a later date.

For tonight, I have experienced a taste so exquisite that I HAD to share. It all began when I started to hear (seemingly everywhere....okay, not everywhere, but at least on the cooking channels I watch and magazines I pick up in the workout room) about scrambled pasta. Evidently in Italy, the combination of noodles & eggs is quite common – who would’ve thought?! Anyway, my beloved hubby is out of town, and since I thought this combination might scare him, and since I found peppers on sale for $0.50, tonight was my chance to finally try this recipe.

Had I known it this dish would merit a blog post, I would’ve taken pictures of the process (we all know I need the practice :) ), but I only took this one:

It’s two servings, but it is now all gone :)

Here’s the recipe (I made just a few changes to Martha’s):
         1/4 of a 1-pound box of spaghetti (about 2 cups cooked)
         3 tablespoons coconut oil
         1 yellow bell pepper, thinly sliced
         4 whole scallions, thinly sliced
                ¼ onion ( I just used one I had left over)
         1/4 teaspoon crushed red pepper flakes (optional)
         4 large eggs
         1/2 cup grated Parmesan, plus more for serving
         1/2 teaspoon kosher salt
         2 tablespoons dried basil (I didn’t have fresh.)

1. Cook spaghetti as usual.
2. Meanwhile, heat the oil in a skillet over medium heat. Sauté the pepper, onion, scallions, and crushed red pepper (if desired), 3 to 4 minutes.
3. In a medium bowl, whisk the eggs with the Parmesan and salt; add them to the skillet with the spaghetti and basil. Toss gently over heat until eggs are set.
It was GREAT with crusty bread! Promise you’ll try it.

1 comment:

  1. Yay for carbonara! Glad you are enjoying blogging and expanding your cooking horizons. Love you :)