No image

Stir-Fried Pasta with Eggs and Seasonal Vegetables

This vibrant dish combines the richness of eggs with fresh September produce, offering a quick and flavorful weeknight meal.

Main
Prep 15m · Cook 30m · Total 45m
11 ingredients

Inspired by Belgium's rich agricultural heritage and the global connections highlighted through labor and farming challenges, this stir-fried pasta dish celebrates local ingredients and culinary traditions, bringing a taste of comfort to your table. Inspired by Trump Says U.S. Will Institute $100,000 Fee for H-1B Visas and As Farm Aid Reaches 40 Years, It Deals With Familiar Farming Crises.

Instructions

  1. Cook the spaghetti according to package instructions, then drain and set aside.
  2. In a large frying pan or wok, heat olive oil over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
  3. Add the diced bell pepper, sliced zucchini, and julienned carrot to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
  4. In a bowl, whisk the eggs with soy sauce and black pepper. Push the vegetables to the side of the pan and pour the egg mixture into the empty side, scrambling until just set.
  5. Add the cooked spaghetti to the pan, mixing everything together until well combined. Stir in the sliced green onion and heat through for another 2 minutes.
  6. Serve hot, garnished with chopped parsley.