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Egg and veggies pasta recipe in a white bowl with fresh basil garnish.

egg and veggies pasta

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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Italian, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 12 oz Whole wheat pasta fusilli or spaghetti
  • 4 Large eggs lightly beaten
  • 2 tbsp Extra virgin olive oil plus more for drizzling
  • 3 cloves Garlic minced
  • 1 medium Zucchini halved and sliced
  • 1 Red bell pepper thinly sliced
  • 1 cup Cherry tomatoes halved
  • 2 cups Fresh baby spinach
  • 1 tsp Dried oregano
  • Fresh basil leaves for garnish
  • Salt and black pepper to taste

Method
 

  1. 12 oz Whole wheat pasta (fusilli or spaghetti)
  2. 4 Large eggs, lightly beaten
  3. 2 tbsp Extra virgin olive oil (plus more for drizzling)
  4. 3 cloves Garlic, minced
  5. 1 medium Zucchini, halved and sliced
  6. 1 Red bell pepper, thinly sliced
  7. 1 cup Cherry tomatoes, halved
  8. 2 cups Fresh baby spinach
  9. 1 tsp Dried oregano
  10. Fresh basil leaves for garnish
  11. Salt and black pepper to taste

Notes

  • Pasta Water: Reserve 1/2 cup of starchy water before draining to emulsify the egg sauce.
  • Heat Control: Remove the pan from the heat source before adding whisked eggs to ensure a silky texture rather than dry scrambles.
  • Vegetable Prep: Slice zucchini and peppers uniformly to ensure even cooking within the 7-minute sauté window.
  • Storage: Store in an airtight container for up to 3 days. Reheat with a teaspoon of water to restore moisture.
  • Protein Swap: Replace eggs with 200g of crumbled firm tofu for a high-protein vegan alternative.
  • Seasoning: Always salt the pasta water heavily; it is the only way to season the pasta internally.