Time to start cooking again. One of my current favorite quick pasta dishes is Pasta with Asparagus. I found this recipe online and it is quick, delicious and really (I don't think) not that bad as far as fat and/or calories go.
1/2 pound of pasta of your choice
asparagus (don't have a measure for this, I just chop up as much as I want. Also, I've used both fresh and frozen and while fresh is better for the texture, frozen is just as good)
1 tbls extra virgin olive oil
2 cloves of minced garlic (I just put it through a garlic press)
1/2 cup of 1% milk
3 tbls of parmesan cheese (I substitute parrano cheese, a wonderful nutty and buttery cheese from Holland that is a cross between parmesan and gouda--melts beautifully)
Cook pasta according to directions on package. While the pasta is cooking, heat the olive oil over medium heat in a skillet. Throw in the chopped asparagus and garlic into the skillet. (Most recipes call for adding the garlic first. I've found through my years of cooking that garlic cooks VERY quickly and I hate to burn it. So I always throw it in together with other things that need to be sauteed.) While the asparagus and garlic are sauteeing for a few minutes, add the milk and egg together in a small bowl and whisk with a fork to break up the egg. Then add the cheese. Add all of this to the skillet and let it come up to a low boil for a few minutes (3-4) while stirring occasionally.
Here is what it looks like just after adding the milk, egg, and cheese to the asparagus and garlic
Here it is after it has been thickening up for a few minutes, bubbling and ready for the pasta
When the pasta is done cooking, drain and add directly into the skillet and toss with the egg/cheese/asparagus mixture. Voila! You are done. This tastes and feels SO rich with the addition of the egg. It really does taste like you've used heavy cream and a lot of cheese. It serves two good sized portions for a dinner with salad. The recipe can be easily doubled.
For extra comfort, I decided to use extra wide egg noodles. Yummy!