Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 4 (serving size: 1 1/4 cups)

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

Step 1

Bring 3 quarts water to a boil in a Dutch oven.

Step 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.

Step 3

Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.

Step 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.

Step 5

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

Ratings & Reviews

kristen12345's Review

March 24, 2013

sdonahue's Review

August 07, 2014
Loved this. Doubled the garlic and used spaghetti - not sure I would want to do penne because the spaghetti turned out so well! Would definitely serve to guests.

jmeleeS's Review

October 29, 2012
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!

JanetPapetti's Review

September 06, 2012

emell25's Review

June 17, 2014
This turned out pretty bland. I made the recipe mostly as written but used quartered cocktail tomatoes because the store where I shopped did not have any cherry tomatoes available. I also reduced the size of the recipe by approximately 30%. Otherwise, I followed the recipe as published. This dish required a fair amount of prep (not unusual for a Cooking Light recipe) but it came together pretty quickly once I started cooking. Not sure I will make this again due to the lack of flavor - there are so many tastier pasta recipes available.

LDombeck's Review

June 17, 2014
Quick and delicious!! Easy to make and a good portion size. Good way to use asparagus.

lrose17's Review

August 24, 2012
Delicious, healthy and filling! I added squash, baby bella mushrooms and orange bell peppers and my family loved it.

lynnskeecat's Review

July 15, 2013

ziggy2go's Review

August 21, 2014

Barkly's Review

August 25, 2012
Good made as written except subbed whole wheat penne. Flavors don't shout overwhelmingly, but quality ingredients yield a tasty, comforting meal. We're definitely doing his one again.