MEATLESS MONDAY

I love asparagus. Growing up, the only way it was served was from a can,limp and colorless. As I began to branch out and try new things I discovered that, indeed, asparagus can be found in the fresh produce section and prepared in many interesting ways, rendering a crisp and tasty result. In the September issue of COOKING LIGHT magazine I found this recipe which is quick(30 minutes or less) and healthy(includes healthy veggies and plenty of fiber).

TOMATO AND ASPARAGUS "CARBONARA"
3 qts. water
1 tbsp. extra-virgin olive oil
1 lb.(1 inch) diagonally cut trimmed asparagus
3 garlic cloves,minced
1 pint cherry tomatoes, halved
2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 large egg
 8 oz. uncooked penne pasta (use whole wheat for an even healthier dish)
1/4 cup fresh basil leaves

• Bring water to a boil in a dutch oven
• Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; saute 3 1/2 minutes. Add garlic; saute for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.
• Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
• Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tbsp. basil. Serve immediately