Linguine with Asparagus, Parmesan, and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Start with hot tap water, and cover the pot with the lid-the water for cooking the pasta will come to a boil faster. Look for prechopped onion in the produce section. Ingredients:
3 cups (1-inch) sliced asparagus (about 1 pound) |
1 (9-ounce) package refrigerated linguine |
4 bacon slices (uncooked) |
1 cup chopped onion |
2 teaspoons bottled minced garlic |
1 teaspoon dried oregano |
2 cups grape or cherry tomatoes |
3/4 cup fat-free, less-sodium chicken broth |
1 tablespoon butter |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons fresh lemon juice |
1/2 cup (2 ounces) preshredded parmesan cheese |
shaved parmesan cheese (optional) |
Directions:
1. Cook asparagus and pasta according to pasta package directions, omitting salt and fat. Drain; set aside.
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 2 teaspoons drippings in pan. Crumble bacon. Add onion, garlic, and oregano to drippings in the pan; sauté 4 minutes or until onion is lightly browned. Add tomatoes; cook 2 minutes. Add broth; bring to a boil. Stir in butter, salt, and pepper; remove from heat. Place asparagus mixture in a large bowl; add tomato mixture and juice, tossing well. Top with bacon and shredded cheese. Garnish with shaved Parmesan, if desired.
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