4oz.spaghetti or 12 oz. cooked leftover spaghetti or other pasta
3Tbsp.extra virgin olive oil
2cups/8 oz. finely chopped onion
2cups/8 oz. finely chopped red pepper
8eggswell-beaten
1Tbsp.sriracha or other hot sauceor to taste
¼cup/¼ oz. chopped parsley
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Drain and reserve. If using leftover, just have it ready.
Heat a large non-stick sauté pan over medium heat. Add the oil and sauté the onions and peppers until softened and starting to brown (about 3 minutes). Stir in the eggs and sriracha and continue to move everything in the pan using a wooden spoon or rubber spatula to scramble the eggs.
When eggs are mostly cooked but still look a little wet, stir in the spaghetti (about 3 minutes). Continue to cook until the eggs are fully cooked and the spaghetti is warmed through (about 2 minutes more).