Makes 4 servings

Mushroom lovers, here's one for you! Serve this simple and comforting entrée to pick up your spirits on a busy weeknight. For color, add a green vegetable such as steamed green beans or broccoli florets.

12 ounces spaghetti

3 eggs, lightly beaten

2 tablespoons water

½ teaspoon freshly ground pepper, or to taste

Dash of salt, or to taste

2 tablespoons olive oil, divided

3 cups sliced mushrooms

1 cup coarsely chopped red bell pepper

½ cup coarsely chopped onion

2 cloves garlic, minced

¼ cup freshly grated Parmesan cheese

2 tablespoons finely chopped fresh flat-leaf parsley

Freshly ground pepper and sprigs of fresh flat-leaf parsley for garnish

Bring a large pot of salted water to a boil over high heat; add the spaghetti. When the water returns to a boil, stir occasionally to separate the spaghetti. Reduce the heat to medium-high and cook until al dente, about 8 to 10 minutes, or according to package instructions.

While the noodles are cooking, whisk together the eggs, water, pepper, and salt; set aside. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, bell pepper, onion, and garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the egg mixture; cook, stirring constantly, until the eggs are set, about 2 minutes. Remove from the heat; cover to keep warm.

When the spaghetti is done, drain well. Return to the pot and toss with the remaining 1 tablespoon of oil. Add the egg mixture, Parmesan cheese, and parsley; toss. Taste and adjust the seasoning.