If fresh asparagus is out of season, use broccoli florets and peeled stems; cut them into 1/2-inch (1 cm) lengths to make about 4 cups (1 L).
- Portion size 4 servings
- Credits : Canadian Living Special Issue: Pasta by the Season 2004
Ingredients
Method
In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot, reserving 3/4 cup (175 mL) of the cooking liquid.
Meanwhile, cut asparagus diagonally into 1/2-inch (1 cm) lengths; set aside. In skillet, heat oil over medium-high heat; cook onion and garlic until slightly softened, about 1 minute. Add asparagus; cook, stirring occasionally, until tender-crisp, about 2 minutes. Remove from heat.
Meanwhile, in small bowl, whisk together eggs, 1/2 cup (125 mL) of the cheese, milk, salt and pepper. Add to pasta along with tomatoes and asparagus; toss to coat, adding as much of the cooking liquid as desired to make sauce creamy. To serve, sprinkle with remaining cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 658 mg
- Protein 21 g
- Calories 531.0
- Total fat 18 g
- Cholesterol 112 mg
- Saturated fat 6 g
- Total carbohydrate 72 g
%RDI
- Iron 21.0
- Folate 115.0
- Calcium 21.0
- Vitamin A 15.0
- Vitamin C 25.0
