Asparagus Sun-dried Tomato Carbonara
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 2 servings
Ingredients
  • 1 TBS olive oil
  • ½ lb trimmed asparagus spears (about ½ a bundle)
  • ½ cup sundried tomatoes (not oil packed)
  • 2 garlic cloves, minced
  • 1 large egg
  • ¼ cup parmesan
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 5 oz whole wheat pasta (I used penne)
Instructions
  1. Cook pasta according to package directions. For firmer pasta, cook 1-2 minutes less than the package instructions.
  2. While the pasta cooks, toss the asparagus, tomatoes and garlic with the olive oil in a large heavy bottomed skillet (I prefer cast iron). Cook covered over medium high heat until the asparagus is bright green, about 4 minutes.
  3. Taste test the tomatoes. If the tomatoes are a little tough still, mix in a TBS of water (I used the pasta cooking liquid).
  4. Mix together the egg, parmesan, salt and pepper. Set aside.
  5. When the pasta is done cooking, drain and DO NOT RINSE. Toss Pasta immediately back into the pot and stir in the egg mixture. Stir until it becomes thick and creamy. This hot pasta will cook the egg. Mix in the asparagus mixture and divide among 2 plates.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/asparagus-sun-dried-tomato-carbonara/