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Tomato & Asparagus Pasta Carbonara

A creamy pasta dish is one of the most comforting meals known to man. It is also heavy on the carbs, light on the vegetables, and loaded with anti-nutrients. This version of pasta carbonara is clean enough to have any night of the week. To up the vegetable count, use a veggie based pasta. OR, top with a fried egg to rich things up.



8 ounces penne pasta (red lentil pasta is my choice; however, brown rice, or whole grain are a good choice as well.)

1 tablespoon extra virgin olive oil

1 pound asparagus (or baby broccoli)

1 tablespoon garlic, chopped

1 pint cherry tomatoes

1 egg (pasture-raised)

1/2 cup grated Parmesan cheese, plus 1/4 cup for plating

2 tablespoons butter (grass-fed)

Fresh basil (optional)


Mix 1 large egg, ½ cup grated Parmesan cheese, salt, and pepper in small bowl. Set aside.

Cook  penne pasta (vegetable based pasta is preferred.  Try red lentil pasta by

While pasta is cooking, add 1 tablespoon of olive oil and 1 pound of asparagus or broccoli rabe to large sauté pan.  Allow to cook for 3 – 4 minutes before adding 1 tablespoon of chopped garlic and 1 pint of halved cherry tomatoes.

Add cooked pasta and egg mixture to sauté pan. Toss to coat.  Option to add more grated cheese and fresh basil.

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