Creamy Macaroni with Asparagus Without the Cream


  • ¼ cup olive oil
  • 1 large clove garlic, crushed
  • 1 ½ pounds fresh asparagus, trimmed and cut into 1 inch pieces
  • ¾ pound ditalini pasta
  • 4 cups boiling water, or as needed
  • 3 eggs, beaten
  • ¾ cup grated Romano cheese (such as Locatelli®
  • + 1 more ingredients
    • 3 tablespoons chopped fresh parsley, plus extra for garnish

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 wi...

View full recipe at SpringPad


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