Pasta with Asparagus

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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Pasta with Asparagus

6
6
6
SP
227.6
Calories
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
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Points +: 6
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