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
How to Make It
Bring 3 quarts water to a boil in a Dutch oven.
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.
Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
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.
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
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Good quality ingredients will help elevate the flavors of this dish. This is a perfect weeknight recipe as prep is very minimal and cooking is quick. I added red pepper flakes in with the garlic and reserved half a cup of pasta water to sauce things up. A splash of white wine to finish. Perfection.
Such a simple easy recipe and lots of flavor. Bland? No way. I followed the advice in some of the reviews and added a bit of red pepper flakes and a splash of wine to the tomatoes while they cooked. Delicious! I didn't even add any salt, the cheese is salty enough.
Nice dish - comes together easy for a simple, healthy weeknight meal. I always follow the recipe exact the first time (I hate when people rate recipes poorly then describe how they changed the whole thing!) Anyway...while the egg & cheese mixture added a nice creamy texture to the dish, I felt it could have used a bit more flavor. I added crushed red pepper to mine after cooking which gave it a nice kick. I will definitely be making this again, maybe add a little more garlic and some fresh herbs to the veggies? Also think a splash of white wine would be nice :) Enjoy!
Really loved this - followed the recipe, but used home-grown cherry tomatoes and basil (extra tasty!). I also added some extra garlic. It seems like a lot of black pepper, but put it all in! I thought the egg/cheese/S&P emulsion into the hot pasta and veggies was genius; it created a rich flavor that didn't weigh the dish down. I definitely plan on making this again! :-)
Beautifully simple but flavourful dish, quick and easy with minimal prep, ideal for a summer lunch or Dinner, I added some freshly podded peas but other than that followed the recipe exactly, do not understand the bland comments.
This turned out pretty bland. I made the recipe mostly as written but used quartered cocktail tomatoes because the store where I shopped did not have any cherry tomatoes available. I also reduced the size of the recipe by approximately 30%. Otherwise, I followed the recipe as published. This dish required a fair amount of prep (not unusual for a Cooking Light recipe) but it came together pretty quickly once I started cooking. Not sure I will make this again due to the lack of flavor - there are so many tastier pasta recipes available.
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