Vegetarian

cooking light tomato and asparagus carbonara is for Dinner.

cooking light tomato and asparagus carbonara takes 25 minutes to prepare.

cooking light tomato and asparagus carbonara takes 25 minutes to cook.

cooking light tomato and asparagus carbonara makes 4 servings.

The ingredients for cooking light tomato and asparagus carbonara are:

Asparagus, fresh, cut into 1-inch pieces
*Crisco Pure Vegetable Oil, 1 tbsp
Garlic, 3 clove, minced
Cherry Tomatoes, Fresh, 1 Tomato, 24 serving - 1 pint, tomatoes halved
Romano Cheese, 2 oz , grated
*Diamond Crystal - Kosher Salt, 2 tsp
black pepper
Egg, fresh, 1 large
*penne pasta, 8 oz
Basil leaves, 1/4 cup

Here is how you make cooking light tomato and asparagus carbonara:

Bring a pot of water to boil, then add pinch of salt and the pasta. Cook till al dente.Meanwhile, cut asparagus into 1- inch pieces and cook in olive oil 3 1/2 min. Add minced garlic and cook till fragrant - about 15 - 20 sec. Halve tomatoes and add to veggies. Simmer 6 min. Combine cheese, salt, black pepper, and egg in a large bowl and whisk together.Drain pasta, reserving 1/4 cup cooking water, when done and immediately toss with egg mixture. Add tomato and asparagus mixture and toss. Sauce will thicken slightly.Divide into 4 bowls and sprinkle with basil leaves. Serve immediately.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user RUTHLATHE.

The nutritional information for cooking light tomato and asparagus carbonara is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 355.7

• Total Fat: 9.8 g
• Cholesterol: 61.2 mg
• Sodium: 750.8 mg
• Total Carbs: 53.6 g
• Dietary Fiber: 6.2 g
• Protein: 17.2 g

The dietary needs meet for cooking light tomato and asparagus carbonara is Vegetarian