Tomato and Asparagus "Carbonara"

4.0 14
4 stars
(14)
Photo: Johnny Autry; Styling: Mary Clayton Carl
Recipe from Cooking Light

Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce.

Ingredients

  • 3 quarts water
  • 1 tablespoon extra-virgin olive oil
  • 1 pound (1-inch) diagonally cut trimmed asparagus
  • 3 garlic cloves, minced
  • 1 pint cherry tomatoes, halved
  • 2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg
  • 8 ounces uncooked penne pasta
  • 1/4 cup fresh basil leaves

Preparation

Hands On: 25 Minutes
Total: 25 Minutes

  1. 1. Bring 3 quarts water to a boil in a Dutch oven.
  2. 2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; sauté 3 1/2 minutes. Add garlic; sauté for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.
  3. 3. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
  4. 4. Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture. Add tomato mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tablespoon basil. Serve immediately.
  5. Wine Match: The bright, dry acidity of a sauvignon blanc will ­complement the grassy asparagus (and won't bring out an unflattering metallic taste). Try a fuller-bodied California wine like Simi Winery's Sonoma County Sauvignon Blanc ($14), with crisp lemon and rich tropical notes. --Gretchen Roberts

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sidney Fry, MS, RD,
September 2012