On the days where you barely have time to think about (much less plan for) dinner, you want something simple, done-in-15, and tasty. Basically, you want spaghetti. So take that idea and flip it to the a.m., the mornings where you’re just as fuzzy and tired. Why wouldn’t you want spaghetti then, too?
In her new book, Food for Life, boxing champion and food enthusiast Laila Ali makes an argument for pasta breakfasts.
“Like many kids, my two little munchkins love pasta at all times of the day,” she says. “When you think of it, it’s not much different from eggs and toast.”
Instead of red sauce or pesto, Ali developed a recipe that combines eggs, turmeric, and a little cheese for a more breakfasty spin. For her version, simply beat eggs, then sauté with butter and cooked noodles until everything’s coated, about 3 minutes.
“If you have spaghetti leftover from dinner, you can put it to good use here, and feel free to use any type of pasta, from fettuccine to elbows or spirals,” she says.
Even if you don’t have leftover noodles, boiling pasta can be just as quick as making oatmeal or poaching eggs. Personally, I'm thrilled to have another speedy, savory breakfast option in my repertoire. Here are some of the noodles I’m planning on eating bright and early:
Have you made pasta for breakfast or is it blasphemy? Share thoughts in the comments!
Written by: Katie Macdonald
Popular on Food52
6 Comments
https://food52.com/recipes/13393-stellini-upma-with-roasted-cauliflower-couscous
Join The Conversation