Best Tomato And Asparagus Carbonara Recipes

Tomato and Asparagus Carbonara image

Provided by Pat Duran

Time 25m

Number Of Ingredients 9

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 egg
8 oz pkg. penne pasta
1/4 c fresh basil leaves

Steps:

1. Bring 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.
2. Combine 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.)
3. How 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.
4. Divide 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.

TOMATO AND ASPARAGUS CARBONARA image

Categories Pasta

Yield 4 4

Number Of Ingredients 9

1 T olive oil
1 pound thin asparagus cut diagonally in 1 inch pieces
3 minced garlic cloves
1 pint cherry tomatoes halved or quartered
1/2 cup fresh parmesan
1/2 teasp kosher salt
1/2 teasp pepper
8 ozs penne
1/4 cup basil leaves

Steps:

heat large nonstick skillet over med/high heat add 1 T oil to pan add asparagus and saute for for 3.5 mins, add garlic and sauté for 1 min. add tomatoes and saute for 6 mins. combine cheese, salt and pepper and mix in with hot pasta. add tomato mixture sprinkle with basil

Tomato and Asparagus

Provided by @MakeItYours

Number Of Ingredients 11

3 quarts water
1 tablespoon extra-virgin olive oil
1 pound (1-inch) diagonally cut trimmed asparagus
3 garlic cloves, minced
1 pint cherry tomatoes, halved
2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg
8 ounces uncooked penne pasta
1/4 cup fresh basil leaves

Steps:

Bring 3 quarts water to a boil in a Dutch oven.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; sauté 3 1/2 minutes. Add garlic; sauté for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.
Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
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 tablespoon basil. Serve immediately.
Wine Match: The bright, dry acidity of a sauvignon blanc will complement the grassy asparagus (and won't bring out an unflattering metallic taste). Try a fuller-bodied California wine like Simi Winery's Sonoma County Sauvignon Blanc ($14), with crisp lemon and rich tropical notes. --Gretchen Roberts