- Calories 335
- Fat 8.7g
- Satfat 3.2g
- Monofat 3g
- Polyfat 0.7g
- Protein 14.7g
- Carbohydrate 50.6g
- Fiber 5.2g
- Cholesterol 63mg
- Iron 4.8mg
- Sodium 447mg
- Calcium 156mg
Tomato and Asparagus "Carbonara"
Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce.
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
Chef's 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.
So fast, so good!