Pasta with egg, asparagus, and cheese.
8 | asparagus, average size | 160 g | |
2 tsp | olive oil | 10 mL | |
110 g | penne rigate, or other short cut pasta | 1 1/3 cup | |
1 | egg yolks | ||
1/2 tsp | dried oregano | 0.4 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 tbsp | pasta cooking water | 15 mL | |
2 1/2 tbsp | Parmesan cheese, grated | 8 g |
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.
per 1 serving (220 g)
Amount % Daily Value |
Calories 280 |
Fat 8 g 12 % |
Saturated
2.1 g
11 % |
Cholesterol 110 mg |
Sodium 210 mg 9 % |
Carbohydrate 42 g 14 % |
Fibre 4 g 15 % |
Sugars 2 g |
Net Carbs 38 g |
Protein 11 g |
Vitamin A 13 % |
Vitamin C 6 % |
Calcium 8 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | 0 |
Meat and Alternatives | ½ |
Fats | 1 |