Ingredients
8 ounces uncooked spaghetti1 medium zucchini, chopped1 small yellow summer squash, chopped1/4 cup chopped onion2 garlic cloves, minced2 tablespoons olive oil1/2 pound thick sliced deli ham, cubed1 cup frozen peas, thawed2 large eggs1/2 cup grated Parmesan cheese, divided1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/4 teaspoon salt1/8 teaspoon pepper
Preparation
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 from the skillet and keep warm.
Reduce heat to low; add eggs to the skillet. Cook and stir until egg 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 1/4 cup cheese.
