Solid recipe. Filling and I loved the amount of veggies. I tried to pump up the flavor a bit by adding onion, doubling the garlic and adding 1 Tbsp of Italian seasoning and 1 tsp crushed red pepper while sauteeing the veggies but I still thought it was a bit bland (Husband put Frank's Red Hot on it). It did go together quickly though and is a solid weeknight meal option.
Tomato and Asparagus "Carbonara"
More From Cooking Light
Total: 25 Minutes
- Calories: 335
- Fat: 8.7g
- Saturated fat: 3.2g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.7g
- Protein: 14.7g
- Carbohydrate: 50.6g
- Fiber: 5.2g
- Cholesterol: 63mg
- Iron: 4.8mg
- Sodium: 447mg
- Calcium: 156mg
- 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
- 1. Bring 3 quarts water to a boil in a Dutch oven.
- 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. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
- 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.
- 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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