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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- 1 tbsp. olive oil
- 1 lb. asparagus, chopped
- 3 U garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1/2 cup Parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 U egg
- 8 oz. high fiber pasta
- 1/4 cup fresh basil
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* 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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