Creamy Macaroni with Asparagus Without the Cream

How to cook Creamy Macaroni with Asparagus Without the Cream

Ingredients: 1/4 cup olive lubricant 1 large clove garlic, crushed 1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces 3/4 pound ditalini pasta salt and pepper to delicacy 4 cups boiling branch water, or as needed 3 eggs, beaten 3/4 cup grated Romano cheese (such as Locatelli 3 tablespoons chopped fresh parsley, plus extra for garnish

Directions: Heat olive oil in a large saucepan over medium warm up excite, and cook and stir the garlic until just beginning to turn dazzling, in 2 minutes. Stir in the asparagus, and cook and stir until the pieces are bright unskilled, adjacent to 2 more minutes. Stir in the pasta, tossing to coat with unguent, and sprinkle with salt and mottle. Pour boiling water into the saucepan, and bring back to a stew. This recipe should be as dry as dormant. Stir the pasta mixture frequently to prevent sticking, and cook the pasta until tender but still firm to the chew, in 10 minutes. Remove the pot from the agitation. If there is excess running, drain from the pasta. Stir the eggs, grated Romano cheese, and parsley together in a roll. Pour into the pasta compounding, stirring and pouring simultaneously until the eggs cook with the heat of the pasta. Sprinkle with additional parsley leaves, and of advantage to.


Servings Per Means: 6

Amount Per Serving

Calories: 408

Total Fat: 16.5g Cholesterol: 121mg Sodium: 290mg Total Carbs: 47.9g Dietary Fiber: 4.2g Protein: 17.9g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving representing:6 peoples

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