Ingredients:

• 8 oz uncooked angel hair pasta
• 2 T. olive oil
• 1 bunch asparagus, cut into 1-inch lengths
• 2 c. chopped spinach
• 4 cloves garlic, minced
• 1 egg, well beaten
• 1/2 c. grated Parmesan cheese
• 1 T. dried basil
• Salt and pepper to taste
• 10-12 cherry tomatoes, halved

Directions:

1. Cook angel hair; drain and keep aside.
2. In a sauté pan, heat the olive oil and sauté the asparagus, spinach and garlic.
3. Add the angel hair and toss well.
4. Mix the egg and the grated Parmesan cheese in a separate bowl.
5. Remove the sauté pan from the heat and then add in the egg-Parmesan mix to it. (DO NOT add this mix while the pasta is on the stove as this will scramble the eggs. This way, the eggs cook enough in the heat of the pasta and form a nice smooth sauce with the Parmesan.)
6. Add basil, then salt and pepper to taste.
7. Toss in the cherry tomatoes and serve.

Servings: 4