It’s the Labor Day weekend! Foodies, make full use of this long weekend and eat something new. For those who plan to rest at home, do you have any plan for the cooking? If not, let’s try this tomato and asparagus pasta recipe – healthy, tasty, light, more importantly, very easy to cook!
What Indigents do you need?
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
How to cook it?
1. Bring 3 quarts water to a boil in a Dutch oven.
2. 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.
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 tablespoon basil. Serve immediately.
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.
Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce.
This tomato and asparagus penne is beautifully simple but flavourful dish, quick and easy with minimal prep, ideal for a light summer lunch or dinner. Are you interested in trying this recipe? share your thoughts with us in the comment!