Tomato and Asparagus “Carbonara”

I found this recipe in the September 2012 issue of Cooking Light and I couldn’t wait to make it.  It took very little prep or time to make and it ended up being creamy, cheesy, and totally delicious.  I loved that, even though it didn’t have bacon like a traditional carbonara has, it was still flavorful and satisfying.  My husband, son, and I all loved it.  My daughter, on the other hand, thought it was too cheesy and she didn’t like the texture.  It’s no surprise since she doesn’t like cheese.  Oh well… her loss. 

Cook the pasta in salted boiling water per instructions.

While the pasta is cooking, heat the olive oil in a skillet over medium heat.  Add the tomatoes and cook, stirring occasionally for 5-6 minutes; add the asparagus and cook for 2 minutes.  Add the minced garlic and season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute.  Remove from the heat.

Mix the egg, Parmesan cheese, sea salt, freshly cracked pepper, to taste until well combined.  Drain the pasta and immediately add the cheese/egg mixture to the pasta and stir until well combined and the cheese has melted.  Add the tomato and asparagus mixture to the pan and mix until evenly coated.  Place pasta into the serving bowl and sprinkle the top with the torn basil leaves.  Serve immediately.  Enjoy.

Print
Print
Save
Save

Tomato and Asparagus "Carbonara"

Yield: 4

Prep Time: 5 min.

Cook Time: 12 min.

Total Time: 17 min.

Ingredients:

8 oz whole wheat penne pasta, cooked per instructions
2 tsp olive oil
1 pint of grape tomatoes
1 lb asparagus, ends removed and cut into thirds
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
1/2 cup of Parmesan, Asiago, Romano cheese mixture
1 large egg
Several fresh basil leaves, torn

Directions:

Cook the pasta in salted boiling water per instructions.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the tomatoes and cook, stirring occasionally for 5-6 minutes; add the asparagus and cook for 2 minutes, stirring occasionally. Add the minced garlic and season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from the heat.

Mix the egg, Parmesan cheese, sea salt, freshly cracked pepper, to taste, until well combined. Drain the pasta then place back into the cooking pot and immediately add the cheese/egg mixture to the pasta and stir until well combined and the cheese has melted. Add the tomato and asparagus mixture to the pasta and mix until evenly coated. Place pasta into the serving bowl and sprinkle the top with the torn basil leaves. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light - September 2012

  Pin It

20 Responses to “Tomato and Asparagus “Carbonara””

  1. 1

    Words Of Deliciousness — September 30, 2012 @ 7:30 pm

    This looks absolutely perfect. Great for lunch or dinner.

    [Reply]

  2. 2

    Smokin Don — September 30, 2012 @ 9:49 pm

    Really looks great Pam! I love asparagus, raw, undercooked, overcooked and even canned! Don

    [Reply]

  3. 3

    Cherine — September 30, 2012 @ 10:43 pm

    Looks delicious!

    [Reply]

  4. 4

    albertocook — October 1, 2012 @ 5:38 am

    Hi,

    I’ m Alberto from Italy.

    You Have a Best website.

    You have many delicious recipes.

    I have a blog http://www.realitaliandish.wordpress.com is a blog of real italian recipes if you wont take some recipes you can take is a honor for me.

    Bye from Italy CIAO.

    Sorry for my english.

    Alberto Zamò

    [Reply]

  5. 5

    Carmen Rosa — October 1, 2012 @ 8:03 am

    Ohh!! yummy, this looks really good, delicious!!.

    [Reply]

  6. 6

    teresa — October 1, 2012 @ 10:08 am

    oh my goodness, this looks so good, i love these kind of flavors!

    [Reply]

  7. 7

    Joanne — October 1, 2012 @ 10:17 am

    Doesn’t like cheese?!?!? Well…I’ll gladly have her share.

    [Reply]

  8. 8

    Jersey Girl Cooks — October 1, 2012 @ 10:23 am

    I will take your daughter’s share too :) This is a nice vegetarian dish. I love any type of pasta.

    [Reply]

  9. 9

    mary @ what's cookin with mary — October 1, 2012 @ 10:25 am

    I wish I didn’t like cheese !! This looks super yummy Pam. Sounds like a wonderful lighter version of one of my favorite comfort foods.

    [Reply]

  10. 10

    Larry — October 1, 2012 @ 12:40 pm

    I love the bright colors in this dish Pam

    [Reply]

  11. 11

    Marjie — October 1, 2012 @ 1:20 pm

    Carbonara sauce makes everything wonderful, and with the great ingredients in this dish, I’m not surprised that it was an instant hit!

    [Reply]

  12. 12

    Sandi — October 1, 2012 @ 2:44 pm

    Yum, another delicious recipe!! it looks great Pam!

    [Reply]

  13. 13

    Willow — October 1, 2012 @ 4:23 pm

    oh, i have GOT to try this one! I’m out of eggs.. I’ll be picking some up though! :)

    [Reply]

  14. 14

    Blond Duck — October 1, 2012 @ 5:12 pm

    It sounds good to me!

    [Reply]

  15. 15

    Jenn's Food Journey — October 1, 2012 @ 8:32 pm

    I adore anything carbonara.. even with asparagus :)

    [Reply]

  16. 16

    Chung-Ah | Damn Delicious — October 1, 2012 @ 8:52 pm

    Love the asparagus in this! And if your daughter doesn’t like it, I’d be more than happy to help her finish her plate :)

    [Reply]

  17. 17

    Kim in MD — October 2, 2012 @ 4:32 am

    This pasta looks so delicious, Pam! I’m afraid I would have to add some bacon, though, which wouldn’t make it a “light” recipe. ;-) I am always surprised when you say your daughter doesn’t like cheese, because your children are the most adventurous eaters!

    [Reply]

  18. 18

    Angie@Angie's Recipes — October 2, 2012 @ 6:45 am

    I am jealous that you still have some green asparagus at this time of year. The carbonara looks mouthwatering!

    [Reply]

  19. 19

    Chris — October 3, 2012 @ 9:32 am

    Your daughter would NOT like our house, as we put cheese in/on almost everything. Wisconsin loves us.

    That is a great pasta dish but I’d be tempted to work some crisped pancetta or bacon in there just the same:)

    [Reply]

  20. 20

    Kevin @ Closet Cooking — October 9, 2012 @ 10:37 am

    This sounds like a hearty and tasty carbonara!

    [Reply]

Leave a Comment