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tomato and asparagus carbonara

(2)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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.

read more
(2)
yield 4 servings
prep time 25 Min
method Stove Top

Ingredients For tomato and asparagus carbonara

  • 1 Tbsp
    olive oil, extra virgin
  • 1 lb
    asparagus, trimmed and cut in 1-inch pieces
  • 3 tsp
    minced garlic
  • 1 pt
    cherry tomatoes, halve
  • 1/2 c
    pecorino romano cheese, finely grated
  • 1/2 tsp
    each kosher salt and fresh ground pepper
  • 1 lg
    egg
  • 8 oz
    pkg. penne pasta
  • 1/4 c
    fresh basil leaves

How To Make tomato and asparagus carbonara

  • 1
    Bring 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.
  • 2
    Combine 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.)
  • 3
    How 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.
  • 4
    Divide 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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