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Pasta with Asparagus - 6 pts
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| The egg yolk brings a richness and creaminess to this pasta dish without adding too much fat. Using quality ingredients like Parmigiano-Reggiano, fresh cracked pepper and extra virgin olive oil make this simple dish outstanding. Pasta with Asparagus Servings: 4 • Serving Size: 1 1/4 cup • Old Points: 4 pts • Points+: 6 pts Calories: 227.6 • Fat: 7.0 g • Protein: 5.4 g • Carb: 38.3 g • Fiber: 6.9 g | |
| 1 lb | thin asparagus, cut into 2" pieces (tough ends trimmed) |
| 6 oz | uncooked pasta such as Ronzoni Smart Taste or Dreamfields |
| 1 tbsp | extra virgin olive oil |
| 3 cloves | garlic, crushed |
| salt | |
| fresh cracked pepper | |
| 1 large | egg yolk |
| 1/4 cup | freshly grated Parmigiano-Reggiano cheese |
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.
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