ASPARAGUS AND EGGS PENNE

Here a new recipe, different and unusual with some very nice ingredients to mix, asparagus and eggs penne. Pasta as many other dishes, is part of the culinary tradition of Italy, which boasts many original ways of cooking and preparation of this product envied in the world.

We know that this food is rich in carbohydrates, useful to our body, in fact this nutritional value, is considered for man as a great source of energy that favors the use of physical activity, work and sport in general.

To make this recipe, we have used natural and genuine products.

Print Recipe

ASPARAGUS AND EGGS PENNE

Course

First Course

Cuisine

Italian

Keyword

Pasta

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 160 g Penne pasta
• 100 g Ricotta cheese
• 2 egg
• 80 g asparagus
• 40 g sausage of chicken
• ½ Onion
• 1 pinch salt
• 4 tbsn olive oil extra virgin

Course First Course Cuisine Italian Keyword Pasta Prep Time 15 minutes Cook Time 20 minutes Servings people Ingredients 160 g Penne pasta 100 g Ricotta cheese 2 egg 80 g asparagus 40 g sausage of chicken ½ Onion 1 pinch salt 4 tbsn olive oil extra virgin

Instructions

1. Place the asparagus on a cutting board and remove the hard part of the stems (1). Wash them (2) and put into a pot with boiling water for five minutes (3).

   
2. Once boiled drain them in a colander (4) then place them again on a cutting board. Chop them into small washers (5). Leave them aside on a plate (6).

   
3. Take half onion and place it on a clean chopping board (7). Slice it finely (8) and leave aside on a plate (9).

   
4. With a knife, cut the sausage in a vertical direction (10) and then help with your hands to remove the gut (11). Finely slice the sausage (12). Leave aside on a plate.

   
5. Pour five tablespoons of extra virgin olive oil in a large non-stick frying pan (13). Once it is hot, add the chopped onion (14) and as soon as it is browned, add the sliced sausage (15).

   
6. Now add salt (16), then add the asparagus (17) and cover with a lid (18) cooking over a moderate flame for about ten minutes.

   
7. Meanwhile put the ricotta inside a soup plate and with a fork crush it well (19). Then break the eggs inside the same plate and always with the fork stir quickly (20), until you get a smooth mixture (21). Leave aside in the pot.

   
8. Add the pasta in a pot with boiling water (22), stir a bit (23) and cook for the time indicated on the package. Once cooked, transfer the pasta into the pan with the other ingredients (24). Turn off the fire.

   
9. Then pour the egg and ricotta cheese on the pasta (25), then with a ladle stir carefully (26), until the egg is well absorbed. Now serve on the table (27).