tomato and asparagus carbonara
(2 ratings)
This is a very versatile recipe I found on "cooking light"- the recipe calls for tomato and asparagus with the pasta - but you can try bell pepper, squash, string beans, onion or mushrooms. Adding some rotisserie chicken chunks or canned flaked tuna fish, is great too! This is a great family quick and easy recipe.
(2 ratings)
yield
4 servings
prep time
25 Min
method
Stove Top
Ingredients For tomato and asparagus carbonara
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1 Tbspolive oil, extra virgin
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1 lbasparagus, trimmed and cut in 1-inch pieces
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3 tspminced garlic
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1 ptcherry tomatoes, halve
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1/2 cpecorino romano cheese, finely grated
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1/2 tspeach kosher salt and fresh ground pepper
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1 lgegg
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8 ozpkg. penne pasta
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1/4 cfresh basil leaves
How To Make tomato and asparagus carbonara
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1Bring 3 qts. water to a boil in a large pan; while preparing the following: Heat a large nonstick skillet over medium high heat. Add oil to pan to coat. Add asparagus, sauté 3 1/2 minutes. Add garlic sauté for another minute. Add tomatoes; cook for 6 more minutes, or until tomatoes are tender.
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2Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.(don't worry about the raw egg - the heat from adding the hot pasta later will cook the egg, thickening it into a light, creamy sauce.)
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3How add the pasta to the boiling water; cook about 8 minutes or until al dente. Drain and toss pasta immediately with egg mixture, tossing until sauce thickens.
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4Divide pasta equally among 4 bowls. Sprinkle each serving with 1 Tablespoon basil. Serve immediately. Great served with a fruity white wine- apple juice for the kids.
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