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.