- 8 oz. uncooked spaghetti
- 1 med. zucchini, chopped
- 1 sm. yellow summer squash, chopped
- 1/4 C. chopped onion
- 2 garlic cloves, minced
- 2 Tbs. olive oil
- 1/2 lb. thick sliced deli ham, cubed
- 1 C. frozen peas, thawed
- 2 eggs
- 1/2 C. grated Parmesan cheese, divided
- 1 tsp. minced fresh thyme or 1/4 tsp. dried thyme
- 1/4 tsp. salt
- 1/4 tsp. pepper
Cook spaghetti according to package. Meanwhile, in a large skillet, saute the zucchini, summer squash, onion and garlic in oil until tender. Add ham, peas; heat through. Remove and keep warm.
Reduce heat to low; add eggs to the skillet. Cook and stir until egg mixture coats the back of the spoon and reaches 160 degrees (mixture will look like a soft frothy egg). Drain spaghetti and place in a bowl. Add eggs; toss to coat. Add the vegetable mixture, 1/4 cup cheese, thyme, salt and pepper; toss gently to coat. Sprinkle with remaining cheese.