8 ounces uncooked spaghetti
1 medium zucchini, chopped
1 small yellow summer squash, chopped
1/4 cup chopped onion
2 garlic cloves, minced
2 tablespoons olive oil
1/2 pound thick sliced deli ham, cubed
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese, divided
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
Cook spaghetti according to package directions.
Meanwhile, in a large skillet, saute the zucchini, summer squash, onion and garlic in oil until tender. Add ham and 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 a spoon and reaches 160° (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.
Yield: 4 servings
Cook N Home Stainless Steel 4-Piece Pasta Cooker Steamer Multipots with Encapsulated Bottom, 8-Quart