Tomato and Asparagus "Carbonara"

By snyder

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

Ingredients

• 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

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from myrecipes.com

Preparation

Step 1

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