Tomato and Asparagus "Carbonara"

By á-4131

Yield: Serves 4 (serving size: 1 1/4 cups)

Calories 335 Fat 8.7 g Satfat 3.2 g Monofat 3 g Polyfat 0.7 g Protein 14.7 g Carbohydrate 50.6 g Fiber 5.2 g Cholesterol 63 mg Iron 4.8 mg Sodium 447 mg Calcium 156 mg

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

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.