Linguine with Asparagus, Parmesan, and Bacon

Linguine with Asparagus, Parmesan, and Bacon Recipe
Lee Harrelson
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.


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

Recipe from

Cooking Light

Nutritional 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


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)


Cook asparagus and pasta according to pasta package directions, omitting salt and fat. Drain; set aside.

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.

David Bonom,

Cooking Light

May 2006
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