Description
A simple weeknight meal that is decadent. It’ll satisfy your need for saucy pasta without guilt and regret!
Ingredients
Units
Scale
- 1/2 pound whole wheat thin spaghetti or angel hair pasta
- 1 pound asparagus, trimmed and cut into 1″ pieces
- 4 tbsp. olive oil, divided
- 1/2 cup grated Parmesan cheese
- 1/3 cup low-fat ricotta
- 4 eggs, for poaching
- 1 tsp. white vinegar
- 1 pound shrimp, cleaned, cooked, and chopped (optional)
- 1 lemon, halved
- Salt and pepper, to taste
Instructions
- In pot, boil water and cook pasta 1 minute below recommended time. Add in chopped asparagus and cook with pasta for one additional minute. Scoop out ½ cup of the pasta water and set aside.
- Drain pasta and asparagus. Toss with 1 tablespoon of olive oil. Set aside and keep warm.
- In pot, heat remaining olive oil and add pasta water. Stir in ricotta, Parmesan and salt and pepper to taste.
- When cheese has melted and incorporated, toss sauce and pasta. Plate in shallow bowls.
- To poach eggs: In a large sauté pan, fill with water so the depth of the water is about 2”. Add in vinegar and bring to a rapid simmer.
- Crack eggs, one at a time, and put into a small bowl. VERY gently slip each egg into the water and using a spoon gingerly corral the egg whites so they don’t get away.
- Simmer for 2-3 minutes or until the whites are totally set. Remove gently from water with large slotted spoon and allow excess water to drip away.
- Place on top of pasta. Add cooked and chopped shrimp if desired.
- Spritz egg and pasta with lemon juice and additional salt and pepper, if desired.
- Promptly devour.