Tomato and Asparagus "Carbonara"
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- 8 oz whole wheat penne pasta cooked per instructions, reserving ½ cup of cooking water
- 1 tbsp olive oil
- 1 pint of grape tomatoes
- 1 lb asparagus ends removed and cut into thirds
- 3 cloves of garlic minced
- Sea salt and freshly cracked pepper to taste
- ½ cup of Parmesan Asiago, Romano cheese mixture
- 1 large egg well-beaten
- Several fresh basil leaves torn
Instructions
- Cook the pasta in a large pot of well-salted boiling water per instructions; drain, reserving 1½ cup of the cooking water.
- Cook the vegetables while the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the tomatoes and cook, stirring occasionally for 5-6 minutes.
- Add the asparagus and cook for 2 minutes. Add the minced garlic and season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from the heat.
- Finish the dish by mixing the egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste until well combined.
- Drain the pasta and immediately add the cheese/egg mixture to the noodles, stirring constantly until well combined and the cheese has melted, adding some of the reserved pasta water, as needed.
- Add the tomato and asparagus mixture to the pan and mix until evenly coated.
- Place pasta into the serving bowl and sprinkle the top with the torn basil leaves. Serve immediately. Enjoy.