Light Pasta with Asparagus

Marathon training is in full force.  Somehow we are already 6 weeks into training -- I'm not sure where the past 5 weeks have gone -- but that means the Chicago marathon is a mere 13 weeks away.  As the mileage increases, fueling becomes a top priority.  

This pasta was just what I needed to fuel up for my long run last week.  Simple, light and fresh.  

Light Pasta with Asparagus
Yields:  4 servings
Source: Gina's Skinny Recipes

Ingredients
1 lb thin asparagus, cut into 2" pieces (tough ends trimmed)
6 ounces uncooked pasta (such as Ronzoni Smart Taste or Dreamfields)
1 Tbsp extra virgin olive oil
3 cloves garlic, crushed
salt and fresh cracked pepper
1 large egg yolk
1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions
In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp. Drain asparagus in colander reserving 1 cup liquid before draining.

Fill pot with salted water, cover and boil for pasta. When water boils cook pasta according to package directions for al dente.

Meanwhile, in a sauté pan heat olive oil. Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.

In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper. Mix well. After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste. If pasta seems too dry add more reserved liquid a tablespoon at a time.

Serve with additional grated cheese.

Nutrition Facts:

Old Points: 4 pts • Points+: 6 pts

Calories: 227.6; Fat: 7.0 g; Protein: 5.4 g; Carb: 38.3 g; Fiber: 6.9 g