Creamy Pasta with Asparagus

Doreen Fish


This is an awesome recipe from Skinny Taste...I have been making this for quite some time and it seems to get better!! We love it!! I can't tell you how tasty this is!! It's also a great meal if you're watching your calorie intake!! Only 4 points per serving!!Super quick too!!!

pinch tips: Perfect Pasta Every Time





10 Min


1 lb
asparagus cut into 1 inch pieces...don't forget to remove woody ends
6 oz
pasta.....penne etc...what ever you like
1 Tbsp
olive oil
3 clove
garlic, minced
salt and fresh ground pepper
1 large
1/4 c
freshly grated parmigiano-reggiano cheese

Directions Step-By-Step

In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp. I steamed mine....make sure you save some of the water!!
Drain asparagus in colander reserving 1 cup liquid before draining.

Cook pasta. When water boils cook pasta according to package directions for al dente.

In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper. Mix well. (Add the asparagus water a little at a time if it's till don't want to cook the egg yolk!!)
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.
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.
Serve with additional grated cheese.

About this Recipe

Course/Dish: Pasta
Dietary Needs: Vegetarian
Hashtags: #cheese, #asparagus, #Egg, #yolk