A simple light pasta dish loaded with Spring asparagus. Asparagus is high in Folic Acid and is a good source of potassium, fiber, vitamins A, B6 and C, and thiamin.
The egg yolk brings a richness and creaminess to this pasta dish without adding too much fat. Using quality ingredients like Parmigiano-Reggiano, fresh cracked pepper and extra virgin olive oil make this simple dish outstanding. Make this with your favorite low point pasta.
Servings: 4 • Serving Size: 1 1/4 cup • Points: 4 ww pts
1 pound thin asparagus, cut into 2" pieces (tough ends trimmed)
6 ounces uncooked pasta such as Ronzoni Smart Taste or Dreamfields
1 Tablespoon 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
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, add asparagus, 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.
After pasta is drained return to pot and mix 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.