Here’s a great Spring time meal, featuring fresh tomatoes and asparagus.
3 quarts water
1 Tbsp. extra-virgin olive oil
1 pound (1-inch) diagonally cut trimmed asparagus
garlic cloves, minced
1 pint cherry tomatoes, halved
2 oz. pecorino Romano cheese, finely grated
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 large egg
8 ounces uncooked penne pasta
1/4 cup fresh basil leaves
- Bring 3 quarts water to a boil in a Dutch oven.
- Heat a large nonstick skillet over medium-high heat.
- Add oil to pan; swirl to coat.
- Add asparagus; sauté 3 1/2 minutes.
- Add garlic; sauté for 1 minute.
- Add tomatoes; cook for 6 minutes or until tomatoes are tender.
- Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
- Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture.
- Add tomato mixture, tossing until sauce thickens.
- Divide pasta equally among 4 bowls.
- Sprinkle each serving with 1 tablespoon basil.
- Serve immediately.
Food Mingle Blog Alternatives and Substitutions:
- I took the advice on the website and added red pepper flakes to boost the flavor profile.
- I also liked the following hint shown on the website: toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce.
- This recipe could be even better with the addition of cheese, such as fresh mozzarella bites or even feta – experiment to find what you like best.
Yield: 4 servings of 1 1/4 cup each serving
Source: http://www.myrecipes.com, Photo: Johnny Autry; Styling: Mary Clayton Carl