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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.

 

Ingredients

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)

Directions

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
Tolerant.)

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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