Pasta with Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 lb thin asparagus, cut into 2" pieces (tough ends trimmed)6 oz uncooked spaghetti1 tbsp extra virgin olive oil3 cloves garlic, crushedsalt and fresh cracked pepper1 large egg yolk1/4 cup freshly grated Parmigiano-Reggiano cheese
In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp. Drain asparagus in colander reserving 1 cup liquid before draining.
Fill pot with salted water, cover and boil for pasta. When water boils cook pasta according to package directions for al dente.
Meanwhile, in a sauté pan heat olive oil. Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper. Mix well. After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste. If pasta seems too dry add more reserved liquid a tablespoon at a time.
Serve with additional grated cheese.
Serving Size: 4
Number of Servings: 5
Recipe submitted by SparkPeople user SIMPSONHY.
Fill pot with salted water, cover and boil for pasta. When water boils cook pasta according to package directions for al dente.
Meanwhile, in a sauté pan heat olive oil. Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper. Mix well. After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste. If pasta seems too dry add more reserved liquid a tablespoon at a time.
Serve with additional grated cheese.
Serving Size: 4
Number of Servings: 5
Recipe submitted by SparkPeople user SIMPSONHY.
Nutritional Info Amount Per Serving
- Calories: 297.6
- Total Fat: 15.4 g
- Cholesterol: 41.0 mg
- Sodium: 275.8 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 3.0 g
- Protein: 15.9 g
Member Reviews