Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
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 www.choosemyplate.gov.

Ratings & Reviews

kristen12345's Review

kristen12345
March 24, 2013
N/A

sdonahue's Review

Donnamaz
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

emell25
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

jmeleeS
September 06, 2012
N/A

emell25's Review

sdonahue
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

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

lrose17's Review

japleve
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

carriemack
July 15, 2013
N/A

ziggy2go's Review

ChicagoDJ
August 21, 2014
N/A

Barkly's Review

ziggy2go
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.