Pretty tasteless. Could not distinguish tomato, asparagus, or garlic flavors. Extraordinarily bland given the ingredients
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.
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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