Pasta with Asparagus, Chickpeas and Eggs


I have a golden rule when it comes to enjoying pasta: jack up the veggies that you include with your pasta to boost the volume and fiber without inhaling a 4-serving bowl of spaghetti. Basically, have equal parts veg and pasta. Easy, right?

This summery pasta dish from Real Simple only called for one pound of asparagus, but I decided to double it, as well as toss in another can of chickpeas. I loved that two of Zacky’s favorite foods (eggs and chickpeas) were in the recipe, and he gobbled it right up.


8 oz brown rice spaghetti

2 cans drained, rinsed chickpeas

2 pounds asparagus, cut into 2″ pieces

olive oil

4 eggs, beaten

1/4 cup chopped flat leafed parsley

salt and pepper to taste

(I omitted the parmesan cheese the original recipe called for)

Click here for the cooking instructions in the original recipe.

One Comment

  1. Posted July 24, 2014 at 5:57 pm | Permalink

    I’m like you when it comes to pasta now, I enjoy it when it’s half and half, and I love stirring some egg into it as well, so delicious! 😀 Adding chickpeas is also really clever, I can imagine it to go really well with pasta 🙂 Pasta Carbovera? Haha cause it’s not quite carbonara 😛 I hope you have had a wonderful day! x

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