Rating: 4 stars
25 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce.

Sidney Fry, MS, RD
Recipe by Cooking Light September 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3 quarts water to a boil in a Dutch oven.

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  • 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.

Nutrition Facts

335 calories; fat 8.7g; saturated fat 3.2g; mono fat 3g; poly fat 0.7g; protein 14.7g; carbohydrates 50.6g; fiber 5.2g; cholesterol 63mg; iron 4.8mg; sodium 447mg; calcium 156mg.
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