This is my third and final post for the Asparagus Mini-Series this year! Look for the mini-series to come back next spring! If you’re 
just joining, check out my other asparagus recipes from the mini series including Asparagus Artichoke Millet Bowl and Asparagus Tomato Tart.
Pasta is totally a comfort food for me. I could eat pasta All. Day. Long. Pasta is quick cooking and filling, all you need is an easy sauce. This asparagus sun-dried tomato carbonara dish is loaded with whole grain pasta, fresh asparagus, tangy sun-dried tomatoes, and a creamy sauce.
Have you ever tried making a carbonara before? A carbonara is a hot pasta dish with an egg-based sauce. The method requires you to prep the egg sauce before the pasta is finished cooking. Toss the hot drained pasta with the egg sauce to cook the egg. It sounds kind-of scary if you have never tried it. I always thought, I don’t want to end up serving raw eggs!! I loved the creamy flavor and texture of the sauce, and it was made of ingredients I usually have on hand. Don’t be scared, go for it! It was simple, easy, and delicious!
Variations to the Asparagus Sun-dried Tomato Carbonara:
- I used grated parmesan in my egg-based sauce because I always have it on hand. Try any hard cheese grated, like Pecorino Romano or Parmigiano-Reggiano.
- Try oil-packed sun-dried tomatoes if you can’t find the regular packaged variety. Cut the oil down, and try adding some of the oil from the jar instead of the olive oil.
- If you want a lighter meal, try cutting back on the amount of pasta, and adding more vegetables. Extra asparagus, fresh spinach, or artichokes would all be fantastic additions.
- If you are concerned about gluten, try using gluten free pasta such as brown rice pasta or quinoa pasta.
- 1 TBS olive oil
- ½ lb trimmed asparagus spears (about ½ a bundle)
- ½ cup sundried tomatoes (not oil packed)
- 2 garlic cloves, minced
- 1 large egg
- ¼ cup parmesan
- ¼ tsp salt
- ¼ tsp black pepper
- 5 oz whole wheat pasta (I used penne)
- Cook pasta according to package directions. For firmer pasta, cook 1-2 minutes less than the package instructions.
- While the pasta cooks, toss the asparagus, tomatoes and garlic with the olive oil in a large heavy bottomed skillet (I prefer cast iron). Cook covered over medium high heat until the asparagus is bright green, about 4 minutes.
- Taste test the tomatoes. If the tomatoes are a little tough still, mix in a TBS of water (I used the pasta cooking liquid).
- Mix together the egg, parmesan, salt and pepper. Set aside.
- When the pasta is done cooking, drain and DO NOT RINSE. Toss Pasta immediately back into the pot and stir in the egg mixture. Stir until it becomes thick and creamy. This hot pasta will cook the egg. Mix in the asparagus mixture and divide among 2 plates.
Inspired by Cooking Light, and shared at the Weekend Potluck!
