Linguine With Asparagus, Parmesan, and Bacon |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A favorite of mine. Adapted from Cooking Light, May 2006 Ingredients:
3 cups sliced asparagus (1-inch) |
1 (9 ounce) package fresh linguine |
4 bacon, slices (uncooked) |
1 cup chopped onion |
2 teaspoons bottled minced garlic |
1 teaspoon dried oregano |
2 cups cherry tomatoes |
3/4 cup reduced-sodium fat-free chicken broth |
1 tablespoon butter |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons fresh lemon juice |
1/2 cup pre-shredded parmesan cheese |
shaved parmesan cheese (optional) |
Directions:
1. Cook asparagus and pasta according to pasta package directions, omitting salt and fat.
2. Drain and set aside.
3. Cook bacon in a skillet over medium-high heat until crisp and cool slightly.
4. Remove bacon from the pan, reserving 2 teaspoons drippings in pan.
5. Crumble bacon.
6. Add onion, garlic, and oregano to drippings in the pan and sauté 4 minutes or until onion is lightly browned.
7. Add tomatoes and cook 2 minutes.
8. Add broth and bring to a boil.
9. Stir in butter, salt, and pepper and remove from heat.
10. Place asparagus mixture in a large bowl and add tomato mixture and juice, tossing well.
11. Top with bacon and shredded cheese.
12. Garnish with shaved Parmesan, if desired.
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