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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a vegetarian version of the famous Italian dish. If fresh asparagus is out of season, use broccoli florets and peeled stems. Cut them into 1/2 lengths to make about 4 cups. Ingredients:
12 ounces spaghetti |
1 lb asparagus, trimmed and cut into 1/2-inch lengths |
2 tablespoons olive oil |
1 small onion, thinly sliced |
1 garlic clove, minced |
2 eggs |
3/4 cup asiago cheese, finely shredded |
1/4 cup milk |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup cherry tomatoes, quartered |
Directions:
1. In a large pot of boiling salted water, cook the pasta until tender but firm, 8 to 10 minutes.
2. Drain and return to the pot, reserving 3/4 cup of the cooking liquid.
3. In a skillet, heat the oil over medium-high heat.
4. Cook the onion and garlic until slightly softened, about 1 minute.
5. Add the asparagus and cook, stirring occasionally, until tender-crisp, about 2 minutes.
6. Remove from the heat.
7. Meanwhile, in a small bowl, whisk together the eggs, 1/2 cup of the cheese, milk, salt and pepper.
8. Add the pasta along with the tomatoes and asparagus mixture.
9. Toss to coat, adding as much of the cooking liquid as desired to make the sauce creamy.
10. To serve, sprinkle with the remaining cheese.
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