Creamy Macaroni with Asparagus Without the Cream

Creamy Macaroni with Asparagus Without the Cream

myjo

"An asparagus season favorite from my Grandma Puglia's kitchen."
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Ingredients

30 m servings 408 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

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'l...

Most helpful critical review

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.

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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.

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'l...

It was good but not great. It was pretty healthy though.

Nice and creamy! Easy to make too. I used grated parmesan and two eggs instead of one and it came out great!

This is really good! I used the whole pound of pasta and added a little more water and another egg. I also added a small amount of vegetable bouillon. I didn't have romano so I substituted some ...

once done this dish was delicious.. i'm not familiar with ditalini and i don't know if it cooks quicker than other pastas (i used shell) but my pasta wasn't cooked in 10 minutes after adding the...

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