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Asparagus Penne Carbonara

Ready in 30 minutes
Prep 10 minutes
Cook 20 minutes
6
SERVINGS
METRIC
IMPERIAL

  • 15 ml butter
  • 500 ml fresh asparagus, chopped
  • 5 ml lemon rind, grated
  • 15 ml lemon juice
  • 30 ml fresh mint, chopped
  • 375 g penne pasta
  • 4 eggs
  • 30 ml fresh parsley, chopped
  • 75 ml grated Parmesan cheese
  • pinch freshly ground black pepper
  • grated parmesan cheese (optional)
This is a restaurant favourite you can serve at home with a spring burst of asparagus! The fresh lemon and mint flavours come shining through!

Instructions

In a skillet, melt butter over medium heat and add asparagus and lemon rind. Cook for about 5 minutes or until tender crisp. Stir in lemon juice and mint; set aside.

In large pot of boiling salted water, cook pasta according to package directions or until al dente. Drain and set aside.

Meanwhile, in a bowl, whisk together eggs, Parmesan cheese, parsley and pepper; add to drained pasta and toss for about 45 seconds until pasta is creamy and coated well. Add asparagus mixture and toss to combine. Top with grated Parmesan cheese, if desired.

Tips
  • How can you enjoy a spring taste all year long in your recipe?
Nutritional Facts
  • Amount Per Serving
    311 Calories
  • Protein
    15 g
  • Fat
    8 g
  • Carbohydrates
    44 g
  • Sodium
    160 mg
  • Fibre
    2 g

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