Tomato and Asparagus Carbonara

Pat Duran


This is a very versatile recipe I found on "cooking light"- the recipe calls for tomato and asparagus with the pasta - but you can try bell pepper, squash, string beans, onion or mushrooms.
Adding some rotisserie chicken chunks or canned flaked tuna fish, is great too!
This is a great family quick and easy recipe.

★★★★★ 2 votes
4 servings
25 Min
Stove Top


1 Tbsp
olive oil, extra virgin
1 lb
asparagus, trimmed and cut in 1-inch pieces
3 tsp
minced garlic
1 pt
cherry tomatoes, halve
1/2 c
pecorino romano cheese, finely grated
1/2 tsp
each kosher salt and fresh ground pepper
1 large
8 oz
pkg. penne pasta
1/4 c
fresh basil leaves


1Bring 3 qts. water to a boil in a large pan; while preparing the following:
Heat a large nonstick skillet over medium high heat. Add oil to pan to coat.
Add asparagus, sauté 3 1/2 minutes.
Add garlic sauté for another minute.
Add tomatoes; cook for 6 more minutes, or until tomatoes are tender.
2Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.(don't worry about the raw egg - the heat from adding the hot pasta later will cook the egg, thickening it into a light, creamy sauce.)
3How add the pasta to the boiling water; cook about 8 minutes or until al dente. Drain and toss pasta immediately with egg mixture, tossing until sauce thickens.
4Divide pasta equally among 4 bowls.
Sprinkle each serving with 1 Tablespoon basil.
Serve immediately.
Great served with a fruity white wine- apple juice for the kids.

About Tomato and Asparagus Carbonara

Course/Dish: Pasta, Vegetables, Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, Healthy