I love love love Gina at www.skinnytaste.com. I've made several of her recipes before, which were really yummy. I also really enjoy using her recipes to prove to Kevin that "diet" foods can taste good. But last night I was craving an actual cooked meal, and even though Kevin was gone, there was some asparagus I needed to use up and I remembered one of her dishes that I have been wanting to make.
Pasta with Asparagus (my changes are in italics)
- 1 lb thin asparagus, cut into 2" pieces, tough ends trimmed
- 6 oz uncooked pasta
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, crushed (used 5 cloves)
- salt and fresh cracked pepper (used 1/4 tsp each of salt and white pepper)
- 1 large egg yolk
- 1/4 cup freshly grated Parmigiano-Reggiano cheese (used Romano)
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.
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.
Serves 4.
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This was a nice light pasta, yet very filling. The original recipe didn't specify an amount of salt and pepper so I tossed in a little then added a little bit more to my serving. I didn't want to ruin the whole thing by making it too salty, which I have done before. :-/ I'll definitely make this dish again when Kevin is home... it was delicious and so quick and simple! The leftovers were pretty good too, which I find is rare for non red sauce pasta dishes.
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