Pasta with Asparagus

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Pasta with Asparagus; a simple dish but a wonderful way to enjoy asparagus which is in season right now.

Pasta with Asparagus; a simple dish but a wonderful way to enjoy asparagus which is in season right now.Pasta with Asparagus

 

The egg yolk brings a richness and creaminess to this pasta dish without adding too much fat. Using quality ingredients like Parmigiano-Reggiano, fresh cracked pepper and extra virgin olive oil make this simple dish outstanding.

Why should you be eating asparagus? Asparagus is high in Folic Acid and is a good source of potassium, fiber, vitamins A, B6 and C.

This makes a great side dish or lunch, or you can increase the pasta to 8 oz for a meatless main dish adding a little more pasta water as needed for 7 points plus per serving.

Pasta with Asparagus; a simple dish but a wonderful way to enjoy asparagus which is in season right now.
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4.77 from 17 votes
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Pasta with Asparagus

227.6 Cals 10 Protein 38.3 Carbs 7 Fats
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
Pasta with Asparagus; a simple dish but a wonderful way to enjoy asparagus which is in season right now.

Ingredients

  • 1 lb thin asparagus, cut into 2" pieces (tough ends trimmed)
  • 6 oz uncooked pasta such as Ronzoni Smart Taste or Dreamfields
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, crushed
  • salt and fresh cracked pepper
  • 1 large egg yolk
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

  • 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.

Nutrition

Serving: 11/4 cup, Calories: 227.6kcal, Carbohydrates: 38.3g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 73.5mg, Fiber: 6.9g, Sugar: 2.2g
WW Points Plus: 6
Keywords: asparagus pasta, asparagus pasta dishes, asparagus pasta recipe, Pasta with Asparagus, vegetarian pasta recipes

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160 comments

  1. This was delicious!!! I made it just as it is. Definitely would make this again.

  2. I think I did something wrong because this did not come out as we expected. I used frozen asparagus, and it definitely was not crisp – more soggy. Maybe that’s just the texture of frozen asparagus or maybe I overcooked it.
    It just didn’t really have enough flavor, either. The husband added lemon to his and said it helped but he still wasn’t crazy about it.
    Wish I’d read the reviews before making it – some good tips in there. I was in a hurry – arggh!!!

  3. Omg incredibly delicious can’t wait to make again!!!!!

  4. I love this recipe and make it often. I do always add lemon zest, though the rest is perfect.

  5. Loved this recipe. Couple modifications I added chicken like another reader. I stead of boiling rhe asparagus I sautéed it with the garlic and added an herb Provence seasoned salt. (Did the sme when I cooked the chicken) absolutely delicious. Will definitely keep this in the rotation.

  6. So delicious! Adding to my quick, got to recipes!

  7. Dish is delicious.   I made this for a friend who has diabetes.  He can eat egg noodles so that is what I used.  Definitely will make this again.  Was easy to make.  Was skeptical about using the egg yolk.  Worked great.  I blew it and forgot to leave out water from the asparagus.  Instead I used pasta water.  Worked great.   Thank you for posting this recipe.

  8. Really creamy and Delicious, very well explained