Penne with Asparagus Carbonara

1 Reviews
100% would make this recipe again

Pasta with egg and asparagus.

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Preparation : 15 min Cooking : 15 min
330 calories/serving
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Ingredients

10 asparagus, average size 200 g
1 tbsp olive oil 15 mL
160 g gluten free/wheat free penne, or other short cut pasta 2 cups
1 eggs size large
1 tsp dried oregano 0.4 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tbsp pasta cooking water 30 mL

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Prepare the asparagus and blanch them about 10 min in a pot of boiling salted water. Make sure you cook them al dente.
  2. Take the asparagus out of the pot using tongs or a slotted spoon because the spears are too delicate to be drained directly in a colander. Let the asparagus cool down 10 min or so, then cut them into pieces sliced at an angle, about 2 cm long. Set aside.
  3. Meanwhile, cook the pasta in a large pot of boiling salted water, until al dente.
  4. Stir the eggs in a serving bowl which is large enough to hold and mix all the pasta, add the oregano, and season with salt and pepper. Beat the egg 1 min with a fork, then dilute it with the specified amount of pasta cooking water. Set aside.
  5. Drain the pasta, then pour it into the bowl. Mix rapidly in order to cook the eggs and let the pasta get coated at the same time. Add the asparagus, then serve in the warmed plates.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

330

Fat

8 g

12 %

Saturated 1.5 g
+ Trans 0 g

8 %

Cholesterol

100 mg

Sodium

70 mg

3 %

Carbohydrate

56 g

19 %

Fibre

4 g

16 %

Sugars

2 g

Net Carbs

52 g

Protein

7 g

Vitamin A

15 %

Vitamin C

8 %

Calcium

4 %

Iron

18 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Iron, Vitamin K
Good source of  :
Fibre, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin E
Source of  :
Calcium, Copper, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Meat and Alternatives ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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