I’ve noticed that vegetable pasta dishes often lack any protein! Because of this observation, I decided to toss four eggs into a simple veggie pasta medley. The cheese adds excellent flavor, with subtle hints of garlic, spice, and sweet sundried tomatoes. I love the thin slices of zucchini scattered throughout the dish too. I first came up with this as a last minute dinner, and have probably never made it exactly the same way twice haha. Definitely use any pasta and veggies you have on hand, this recipe is one you can play with!

1 tablespoon butter

1 tablespoon oil

1 garlic clove (minced)

⅛ teaspoon red pepper flakes

⅓ cup sun dried tomatoes (diced)

½ zucchini (julienned)

12 oz whole wheat penne rigate

4 eggs

¼ cup milk

1 tablespoon fresh basil (chopped)

½ cup cheddar cheese (shredded)

½ cup parmesan cheese (shredded)

Bring a large pot of water to a boil. Add a pinch of salt. Add the pasta and cook as per the package directions until al dente. Drain.

In a large skillet over medium heat, add the butter and oil. Add the minced garlic and red pepper flakes, cook for about 3 minutes. Add the sundried tomatoes and zucchini. Cook until the zucchini becomes tender, around 2 minutes. Toss in the cooked pasta and basil with a pinch of salt and pepper.

In a bowl, whisk the eggs with the milk. Pour into the skillet. Sprinkle the cheese over the top of the pasta and mix until thoroughly combined.

Cook until eggs are fully cooked, stirring occasionally, around 5-6 minutes (I often cook it longer to make some of the eggs/cheese crispy).

Serve hot, enjoy!