Spring Pasta Recipe

A quick spring pasta made with leftover noodles, market vegetables, egg, and a bit of avocado.

Spring Pasta

On cloudless, fog-less days, my kitchen door opens onto a sunny back patio. I get the occasional visitor - cats, bees, butterflies, big spiders. It's always a surprise. The last few days there have been four birds that stop by late in the morning to sit on branches near the kitchen window. They are tiny pom-poms with bodies no longer than my thumb. Sometimes they just sit and watch me, other times they peck at the window. This guy in particular is quite incessant.

Spring Pasta Recipe

He isn't at all scared of me, and I'm able to get quite close to the window to look at him. With my nose to the glass he's not more than an inch away. They stay for an hour or so, and then go on with their day elsewhere. I can't tell if they're baby birds, or just small. I bet one of you would know.

Spring Pasta Recipe

I really like having them around when I'm alone in the kitchen. They're funny and chirpy, and clearly friends or siblings. I was making this little pasta plate when they came by the other day. It's another leftover creation. I'm hooked on the Cipriani pastas - they're relatively pricey, but never disappoint. I had thin [cooked} egg noodles leftover from some Pasta al Limone I made the night before, and decided to throw this together. Noodles, whatever quick-cooking market vegetables were in the fridge, egg, and a bit of avocado. Worked out great. You might add some toasted nuts or breadcrumbs for crunch, or chopped olives, or a swirl of harissa, or lots of chopped herbs...similar to the quesadillas, there are a hundred ways to approach this. I can imagine a version made with soba noodles too.

Other news: Thank you all again for helping Super Natural Every Day debut at #6 on the New York Times Bestseller list. I'm very, very grateful for your support.

- I did a Q+A with Esther Sung at Epicurious here.

- And! I spent three days with the staff Whole Living magazine for an article in the May issue - it should be on the stands any day not. In the meantime you can check out the recipes here.

- Lastly, I'm excited to be adding a second event to my Portland/Seattle trip - I'll be signing/selling books at The Remodelista Local Seattle Market on Saturday, April 30th, from 11am to 4pm. There are more details here. Info about the other PNW events are here.

101 Cookbooks Membership

Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year

spice herb flower zest
weeknight express

Spring Pasta Recipe

I used thin, egg noodles here, but spaghetti, angel hair, or fettuccine would all work as well.

8 ounces / 225 g cooked, leftover pasta
2 eggs
fine grain sea salt
1 tablespoon olive oil
1 tablespoon unsalted butter

3 big handfuls of sliced asparagus, and/or pea shoots, or tiny broccoli trees, or shredded greens - anything quick cooking and fresh

chopped avocado
chopped herbs

Use your fingers to fluff up the leftover pasta a bit, so its not clumpy or stuck together. Set aside.

In a small bowl crack the eggs and beat them really well with a pinch of salt.

In a big skillet melt the oil and butter over medium high heat. If you're using a vegetable that might take longer to cook than others, add those to the pan - for example, asparagus or broccoli. Add a couple pinches of salt, stir, cover, and cook for a couple minutes. Until the vegetables are bright, and just cooked. Now stir in anything that just needs a quick flash of cooking - in this case pea greens, but chopped greens would go in at this point if you're using those. Stir, and cook just until tender - a minute or so. Pull about 1/3 of the vegetables out of the pan and set them aside.

Now, add the pasta to the skillet, and toss well. Once the pasta is hot, turn down the heat, wait a moment, then quickly stir in the eggs. Stir well, then cover the pan, remove from heat, and let everything sit for a minute. Uncover, give everything another toss, the egg should be cooked through. Taste, and adjust the seasoning before dividing between two plates. Top with the reserved vegetables, and some chopped avocado.

Serves 2.

Prep time: 5 minutes - Cook time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Comments are closed.

Apologies, comments are closed.


Your fine feathered friends remind me of the fearless catbirds we have here in the mid-atlantic region of the east coast. I'm lucky to have a wildlife preserve behind my house, and the highlight of my morning is being greeted by an overly excited catbird waiting for my breakfast offering of golden raisins and oranges. I'm guessing it's no mistake your bushtits found the Queen of Seed - ha! Got sunflower seeds?!

Donna A.

Love the colour of this dish, yum! I too have little kitchen friend, except mine are a couple of curious squirrels.


Look at that adorable little puffball. What a great kitchen companion! Spring has sprung and this recipe, like all your work, just epitomizes the season: Fresh, nourishing, awake and alive. Glad to read things are all going so well for you at present; your blog continues to be a pure delight.

Meister @ The Nervous Cook

those are gorgeous photos of those birds! so sweet. and the pasta looks amazing.

laura @ glutton for nourishment

Your little bird friends are adorable, I woke up this morning to a woodpecker pecking outside my window, I just love sights and sounds of spring.

Anne @ Baking

Are the eggs used the same way as in a spaghetti carbonara, just to glisten and coat everything, or should they congeal? HS: Hi Caroline, quite honestly, somewhere in the middle. If I wanted things more glisten-y and coated I'd likely stir some reserved pasta water, broth, and/or cream back in with the eggs. But I was trying to keep things a bit less decadent for this particular meal.


ohh Heidi, what sweet little birdies. They know that you're a foodie and will eventually feed them a healthy birdie meal! They're call "bushtits" seriously?? LOL!!! :))))) HA HA! I'm laughing out loud over here, by myself....

Lisa @ www.bakedinmaine.com

This sounds perfect for the warm weather we've been having!


Just looking at your food makes me feel healthier. I love your approach to food, and how you're a master at bringing out the flavour from simple things in the healthiest manner possible.

Shaheen {The Purple Foodie}

Lovely - I like the carbonara-esque touch with the eggs. A good addition to the repertoire of ways to get protein into vegetarian dishes without adding a load of cheese. p.s making your quinoa patties from your delicious new book * tonight *


Definitely bushtits!


What cute fluffy little birds! Oh my, they are adorable. I can't wait for fresh local asparagus - I bet that would taste amazing!


Wonderful recipe, just in time for the farmer's market this morning! Looking forward to trying this. The pics of the little bird brought me much cheer as well!

Shirley Tatum

Another beautiful post and proof that you're so special even the beautiful little creatures love you as much as we do.


Your book is so lovely, it certainly deserves it's good debut. The photo where the little fluff ball peeking in the window made me smile. Best, Jessica

Honestly Good Food

The above should have read "zested some lemon". Not seated somelemon!


This email arrived at 11:32 am and I was making it at 11:40 am! It was fabulous, easy and best of all my children (5 and 7) were begging for more (a first). I made it with asparagus cut in small rounds and Cipriani pappadelle. I seated someclemon to add in the end, as well as a squeeze of lemon. And some freshly grated Parmesan before serving. Outstanding.


Love the addition of avocado and herbs on top. Makes for a nice alternative to a gluggy, creamy sauce, especially with all those delicate spring veggies!


Heidi - I could be wrong, being only an occasional backyard birder myself, but your little friends look like Bushtits. From "The Sibley Guide To Birds" - "This tiny distinctive species - a disheveled-looking, long-tailed ball of fluff - is seen in lively, chattering flocks except when nesting." From time to time a little clutch of them will come thru our yard and roost in the favored bird tree, gossiping and bickering away. They don't ever stay for very long - they seem to be the sort that prefer a busy social calendar. I'm sure if you put some bread crumbs or some of your left over cooking seeds, they'd pester you even more. A saucer of fresh water might even prompt a little bath! Thanks for another lovely post.


Looking forward to trying this recipe, Heidi. This morning, it's multigrain pancakes from Super Natural Every Day - loving every recipe. I think your adorable feathered friends are bushtits.


Comments are closed.

Apologies, comments are closed.

More Recipes

101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Popular Ingredients

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.

101 Cookbooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Any clickable link to amazon.com on the site is an affiliate link.