Creamy Macaroni with Asparagus Without the Cream5 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“An asparagus season favorite from my Grandma Puglia's kitchen.” - by myjo
Original recipe yields 6 servings
- Heat olive oil in a large saucepan over medium heat, and cook and stir the garlic until just beginning to turn golden, about 2 minutes. Stir in the asparagus, and cook and stir until the pieces are bright green, about 2 more minutes. Stir in the pasta, tossing to coat with oil, and sprinkle with salt and pepper.
- Pour boiling water into the saucepan, and bring back to a boil. This recipe should be as dry as possible. Stir the pasta mixture frequently to prevent sticking, and cook the pasta until tender but still firm to the bite, about 10 minutes. Remove the pot from the heat. If there is excess liquid, drain from the pasta.
- Stir the eggs, grated Romano cheese, and parsley together in a bowl. Pour into the pasta mixture, stirring and pouring simultaneously until the eggs cook with the heat of the pasta. Sprinkle with additional parsley leaves, and serve.
Amount Per Serving (6 total)
- 408 cal
- 16.5 g
- 47.9 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This was pretty good (and healthy) but lacked some flavor. Next time, I will try using chicken stock in place of the water and 3 garlic cloves...." See more"
"I thought this recipe was great!! The only change I made was I didn't have grated romano in the house so had to substitute shaved parmesan-romano, which was fine... But next time I make it, I'll be s..." See moreure to upgrade to what's called for in the original. I loved the unusual approach of cooking the ditalini with the asparagus and then adding the egg mixture to the hot pasta... I thought the whole thing was easy and tasted FANTASTIC!! This will become a regular in my collection - thanks!!"
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