Skinnytaste.com
Servings: 4 • Serving Size: 1 1/4 cup • Old Points: 4 pts • Points+: 6 pts
Calories: 227.6 • Fat: 7.0 g • Protein: 5.4 g • Carb: 38.3 g • Fiber: 6.9 g
Ingredients:
- 1 lb thin asparagus, cut into 2" pieces (tough ends trimmed)
- 6 oz uncooked pasta such as Ronzoni Smart Taste or Dreamfields
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, crushed
- salt and fresh cracked pepper
- 1 large egg yolk
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions:
In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp. Drain asparagus in colander reserving 1 cup liquid before draining.
Fill pot with salted water, cover and boil for pasta. When water boils cook pasta according to package directions for al dente.
Meanwhile, in a sauté pan heat olive oil. Add garlic and cook until golden, addasparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper. Mix well. After pasta is drained return to pot andmix 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.
Serve with additional grated cheese.
