Quick & Easy recipe, but a little on the bland side. A few modifications - I had thick asparagus, so I chopped spears in half and then halved again lengthwise to facilitate quick cooking. I added cubes of chicken breast in the skillet and some red pepper to amp heartiness of the dish and flavor. I retained at least 1/4 cup of pasta water in the dutch oven so that the egg mixture would coat evenly. I also added 1/2 of an eggplant sliced into strips into the skillet, while cooking the asparagus spears in the pasta water. Used whole wheat angel hair pasta as that's what I had on hand and overall the dish was extremely filling. I would definitely add more italian flavors with some extra herbs, onions and more garlic just to give it more pizzaz. Otherwise, definitely a keeper as it really does cook up in ~30 minutes & is very hearty so that makes the dish excellent for a weeknight meal. Enjoy!
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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