I have always loved carbonara but when I saw this recipe in Cooking Light, it was the first time I had see a vegetarian carbonara and couldn't wait to try it. I loved the idea of including fresh summer tomatoes and asparagus with the creamy egg and Parmesan sauce and let me tell you, the recipe didn't disappoint. You can make it with any type of pasta, but I prefer using penne, rigatoni, or another pasta shape with crevices so the sauce really sticks to the pasta. I imagine this would also work great with zucchini noodles or spaghetti squash although I haven't tried it yet.
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Cook the pasta according to package directions until al dente.
Meanwhile, heat the olive oil in large nonstick skillet over medium-high heat. Add the asparagus and cook for 3 minutes. Add the garlic and cook for 1 minute. Finally add the tomatoes and cook for 5 minutes until tender.
In a bowl, whisk together the Parmesan, salt, pepper, and egg.
When the pasta is ready, immediately stir into the egg and Parmesan mixture. Add tomatoes and asparagus, tossing until sauce thickens. Stir in the basil.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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