Pasta with Asparagus (with Recipe Linky)

Like many of you, I’ve made a resolution to eat healthier. For the most part, I eat pretty healthy but I need to incorporate more vegetables into my diet and ultimately into my family’s meals. Honestly, I feel like my family could use a bit more greens in their diet.

Since lots of vegetables have been on sale at my local supermarket , it has been easy and a lot less costly to be healthier.  This week, asparagus was on special so I decided to search for an easy, tasty dish that would please the picky, non-veggie eaters in my house.

Of course, Skinnytaste came to my rescue. Not only did she offer a simple asparagus recipe, but it included an ingredient that no one in my house could refuse: pasta.

Like many of Skinnytaste’s dishes that I’ve tried, her Pasta with Asparagus was a hit.  I love when a healthy plate plan comes together.

 

4.0 from 1 reviews
Pasta with Asparagus
Author: 
Recipe type: Pasta, Entree, Side Dish, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A lowfat creamy, cheesy vegetable pasta dish that will please the whole family.
Ingredients
  • 1 lb thin asparagus, cut into 2" pieces (tough ends trimmed)
  • 8 oz penne pasta
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • Salt and fresh cracked pepper
  • 1 large egg yolk
  • ¼ cup freshly grated Parmesan cheese, plus some for topping
Instructions
  1. Using a double-boiler steamer, steam asparagus for about 5 minutes or until tender. Drain asparagus and reserve 1 cup liquid.
  2. Cook penne according to package directions for al dente.
  3. While the pasta boils, heat olive oil in a large saucepan. Add garlic and cook until golden brown. Add asparagus, a teaspoon of salt and ½ teaspoon ground black pepper. Gently mix the asparagus until well coated with oil and garlic and sauté for 2 minutes.
  4. In a small bowl combine egg yolk, parmesan cheese, reserved asparagus liquid, salt, pepper and cayenne pepper. Whisk well.
  5. Once the pasta cooked to al dente and drained, return the penne back into pot with egg mixture. On a medium-low heat, continuously stir pasta until sauce thickens and sticks to pasta. Toss in asparagus and mix well.
  6. Adjust salt and pepper to taste. Serve with fresh grated parmesan cheese.

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Comments

  1. says

    You can also cut zucchini into strips, sauté it in a little olive oil, salt & pepper first. It’s hit or miss with the kids, but I love the healthier alternative to my naturally carb gorging self!

  2. says

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    I’m thoroughly enjoying your blog. I aas well am an aspiring blog blogger but I’m still new to tthe whole thing.
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