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.
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)
How to Make It
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.
This was very good. I decided to microwave/steam the asparagus at the end, rather than cooking with the pasta so that it would not be over cooked. I also used dry egg fettucini noodles rather than the fresh linguini. I saved half for the second night and just steamed fresh asparagus to add to the reheated pasta, plus a little fresh lemon juice to freshen it up. Tasted great the seond night too!
Bacon, parmesan, asparagus - some of my favorite ingredients - and they add up to a delicious meal. Despite the rich ingredients (bacon and cheese), the grape tomatoes and asparagus keep it liight and fresh. Even without the shortcuts of prechopped onion and preshredded parmesan, this dish doesn't take long to prepare. I made the recipe as written except that I used spinach linguine instead of regular linguine.
Shocked by how amazing this dish was!! It didn't take long at all to make. I followed the recipe exactly except I didn't use onions (thought I had one, and I didn't) so I put a little onion powder in instead...also added a little garlic salt. I halved the recipe, but used 5 and a half ounces of Fiber Gourmet spaghetti (look up Fiber Gourmet pasta, it's amazing and so much better nutritionals than regular pasta or even whole wheat!) and 4 pieces of Oscar Meyer center cut back instead of 3. I also mixed in the shredded parmesan at the end when I mixed the dish together. Really just beyond fantastic!!
This was excellent. It wasn't your usual heavy pasta, even though it had bacon; it was light and refreshing. The garlic and lemon really came together nicely, and coated the pasta along with the chicken broth perfectly. It was flavorful and delicious. I did sub Brussels sprouts for asparagus, but otherwise followed exactly. Will make this again.
This was delicious!!! I made some minor modifications, really only based on what I had on hand. I used turkey bacon, the starchy pasta water instead of broth (bc I didn't have any), and asiago. I roasted the asparagus, but tossing it with EVOO, garlic, salt and pepper, and cooked it on a baking sheet for 15 minutes at 450. I was a little more generous with the garlic. It was very yummy and light!
This was a really great recipe. I used rice fettucine (so it cooked longer) just added the asparagus with 3 mins to go...perfect! Will definitely make again. For those who didn't use onion because they do not like them....I do not like onions either but they cook down so nicely and get soft, you don't even know they are there....but they add good flavor!!