Food Bloggers Against Hunger and Friday Food Fight
Recipe type: Italian, Vegetarian
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6
Adapted from Skinnytaste, penne and asparagus smothered in a creamy cheesy pasta sauce.
  • 1 lb thin asparagus
  • 1 lb Barilla Whole Grain Penne
  • 1 Tbsp olive oil
  • 3 garlic cloves, minced
  • Salt and fresh ground pepper
  • 1 large egg yolk
  • 1 cup pasta water
  • ¼ cup grated parmesan cheese
  • ¼ tsp crushed red pepper flakes
  1. Rinse asparagus. Trim ends of asparagus and then cut into 2” pieces. Bring 4 cups salted water to boil. Add asparagus and cook 3 minutes, until tender crisp. Drain asparagus.
  2. Cook penne as directed on box for al dente only a minute less. Reserve one cup of pasta water.
  3. As pasta boils, heat olive oil in a large skillet. Add garlic and cook until golden. Add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
  4. In a small bowl, combine egg yolk, parmesan cheese, 1 cup reserved pasta water, salt and pepper. Whisk well.
  5. Drain penne and return to pot. Lower heat to a low heat and pour egg-cheese egg mixture over penne. Stir continuously to thicken sauce, about 2 minutes.
  6. Add asparagus and toss through penne. Add crushed red pepper flakes and salt and pepper to taste.
  7. Serve with additional grated parmesan.
Recipe by Run DMT at