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Tomato and Asparagus "Carbonara"

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 4
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Cook the pasta in a large pot of well-salted boiling water per instructions; drain, reserving 1½ cup of the cooking water. 
  2. 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.
  3. 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.
  4. Finish the dish by mixing the egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste until well combined.  
  5. 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. 
  6. Add the tomato and asparagus mixture to the pan and mix until evenly coated.  
  7. Place pasta into the serving bowl and sprinkle the top with the torn basil leaves. Serve immediately.  Enjoy.