Meet Your New Favorite Weeknight Meal

Don't be fooled by the name: This recipe sounds strange but is actually quite tasty. Everyday Food editor Sarah Carey teaches you how to make this out-of-the-box dinner. Look for bright green stalks of asparagus with tight, firm tips and moist ends.

Pasta with Asparagus and Scrambled Eggs

Coarse salt and ground pepper
3/4 pound spaghetti
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 tablespoons unsalted butter
2 ounces Parmesan, grated (1/2 cup), plus more for serving
5 large eggs, lightly beaten
1/4 cup part-skim ricotta

Related: Easy, Everyday Meatless Recipes

1. In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup pasta water, then drain.

2. Melt 2 tablespoons butter in pot over medium-high and add 1/4 cup pasta water. Add pasta mixture and Parmesan and cook, stirring, 1 minute. If necessary, add remaining pasta water to create a light sauce that coats pasta.

Related: Favorite One-Pot Meals for the Family

3. In a small nonstick skillet, melt 1 tablespoon butter over medium. Add eggs and cook, stirring, until just set. Divide pasta and eggs among four plates, top with ricotta, and season with salt and pepper.

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