I was underwhelmed with this recipe. The ingredient list didn’t add up to much for me. But Abby wanted to make it, and what Abby wants, Abby gets!
I was wrong. This is a knock out pasta dish; easy, quick and quite delicious.
Recipe and photo from Skinny Taste!
Pasta with Asparagus
1 lb asparagus, cut into 2″ pieces (tough ends discarded)
6 oz uncooked pasta (less than half a box)
1 Tablespoon olive oil
3 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg yolk
1/4 cup freshly grated Parmigiano-Reggiano cheese
In a large pot boil 4 cups water with 1 T. salt. When boiling, add asparagus and cook 4 minutes, until tender crisp. Remove asparagus with slotted spoon to a dish and set aside. Remove 1/4 cup cooking water and set aside. Add more water to pan, return to a boil, and cook pasta in same water. Look on the box for the cooking time.
Meanwhile, in a small bowl combine egg yolk, cheese, salt, pepper, and 1/4 cup asparagus liquid. Set aside. In a large frying pan heat olive oil. Add garlic and cook until golden, add asparagus and sauté about 1-2 minutes, tossing with oil and garlic. Add in cooked pasta and egg mixture. Toss and stir well, cooing on medium-low for about 2 minutes, or until sauce thickens and sticks to pasta. Serve.
Optional-Stir in 1 cup cooked cubed chicken, beef, or shrimp when adding the cooked asparagus to the frying pan.
Servings: 4 • Serving Size: 1 1/4 cup • Points: 4 ww pts
Calories: 227.6 • Fat: 7.0 g • Protein: 5.4 g • Carb: 38.3 g • Fiber: 6.9 g
