I keep reiterating this notion that just because food is healthy doesn’t mean it has to taste like the diet plate. This plate of pasta is delicious, full of veggies, and it’s made with low-fat cream. That means it’s got half the fat and calories as your traditional pasta. It’s such a great way get the creamy mouthful of a real carbonara but with whole grain pasta and tons of veggies. Here’s the recipe:
Ingredients
1/2 pound of penne pasta, cooked and drained
1 tablespoon of olive oil
1/2 cup of chopped onion
1 tablespoon of minced garlic
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of dried basil
1/2 pound of fresh asparagus, chopped
1 cup of chopped fresh tomatoes
1/2 cup of vegetable stock
1/2 cup of white wine
1 cup of light cream (fat free cream works too)
1 teaspoon of cornstarch slurry (1/2 teaspoon of cornstarch mixed with 1/2 teaspoon of cold water)
Directions
- Saute the onion and garlic in olive oil on medium heat for 3 minutes.
- Season with salt and pepper and then toss in the tomatoes and the asparagus. Cook for another 60 seconds.
- Then add the vegetable stock, white wine, and cream and cook for 3-4 minutes. The sauce should be nice and bubbly. Add then cornstarch slurry and the mixture should thicken immediately.
- Reduce the heat and add the pasta. Toss well to coat the pasta and enjoy immediately.
Tomato & Asparagus Carbonara was originally published on blackdoctor.org
