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Linguine with Asparagus, Parmesan, and Bacon

Lee Harrelson
Yield 4 servings (serving size: 2 cups pasta mixture and 2 tablespoons cheese)
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)

Nutrition Information

  • calories 360
  • caloriesfromfat 30 %
  • fat 11.9 g
  • satfat 5.3 g
  • monofat 3.9 g
  • polyfat 0.8 g
  • protein 16.9 g
  • carbohydrate 46.1 g
  • fiber 5.6 g
  • cholesterol 23 mg
  • iron 1.3 mg
  • sodium 683 mg
  • calcium 171 mg

How to Make It

  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.