Meatless Monday – Tomato and Asparagus Carbonara

Going meatless once a week may reduce your risk of preventable chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer due to reducing your intake of total fat and increasing intake of healthy alternatives. Just going meatless is not enough to reduce your risk, but it is a great step in the right direction. Preventing chronic diseases is nutrition as well as lifestyle related. (

3 quarts water
1 Tbsp olive oil
1 lb (1-inch) diagonally cut trimmed asparagus
3 garlic cloves, minced
1 pint cherry tomatoes, halved
1/2 cup pecorino Romano cheese, finely grated
salt and pepper, to taste
1 large egg
8 oz uncooked penne pasta
1/4 cup fresh basil leaves

1. Bring water to a boil in a large pot.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with oil. Add asparagus, sauté 3-4 minutes. Add garlic and sauté for an additional minute. Add tomatoes and cook 6 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 and cook according to package directions. 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 and serve immediately.

Yield: 4 servings

Nutrition Information per Serving: 335 calories, 8.7 g total fat, 3.2 g saturated fat, 14.7 g protein, 50.6 g carbohydrate, 5.2 g fiber, 63 mg cholesterol

Cooking Light, September 2012


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Filed under Nourish the Body

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