3 quarts water
1 Tbsp extra-virgin olive oil
1 pound diagonally cut trimmed asparagus
3 garlic cloves, minced
1 pint cherry tomatoes, halved
2 ounces, pecorino Romano cheese, finely grated
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 large egg
8 ounces uncooked penne pasta
1/4 cup fresh basil leaves
1. Bring 3 quarts water to boil in a Dutch oven.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; saute 3 1/2 minutes. Add garlic; saute for 1 minute. Add tomatoes; cook for 5 minutes or until tomatoes are tender.
3. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
4. Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture. Add tomato mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 Tbsp basil. Serve immediately.
Yield: 4 servings
Nutrition information per serving: 335 calories, 9 g fat, 3 g saturated fat, 15 g protein, 51 g carbohydrate, 5 g fiber, 447 mg sodium
Source: Cooking Light