Tomato and Asparagus "Carbonara
Tomato and Asparagus "Carbonara might be just the main course you are searching for. One serving contains 354 calories, 17g of protein, and 9g of fat. This vegetarian recipe serves 4. From preparation to the plate, this recipe takes approximately 25 minutes. If you have olive oil, garlic cloves, pecorino romano cheese, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine.
Instructions
Bring 3 quarts water to a boil in a Dutch oven.
Heat a large nonstick skillet over medium-high heat.
Add oil to pan; swirl to coat.
Add asparagus; saut 3 1/2 minutes.
Add garlic; saut for 1 minute.
Add tomatoes; cook for 6 minutes or until tomatoes are tender.
Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
Add pasta to boiling water; cook 10 minutes or until al dente.
Drain and toss pasta immediately with egg mixture.
Add tomato mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls.
Sprinkle each serving with 1 tablespoon basil.
Wine Match: The bright, dry acidity of a sauvignon blanc will complement the grassy asparagus (and won't bring out an unflattering metallic taste). Try a fuller-bodied California wine like Simi Winery's Sonoma County Sauvignon Blanc ($14), with crisp lemon and rich tropical notes. --Gretchen Roberts