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Lee Harrelson Photo by: Lee Harrelson

Linguine with Asparagus, Parmesan, and Bacon

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.

Cooking Light MAY 2006

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

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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 360
  • Calories from fat: 30%
  • Fat: 11.9g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 16.9g
  • Carbohydrate: 46.1g
  • Fiber: 5.6g
  • Cholesterol: 23mg
  • Iron: 1.3mg
  • Sodium: 683mg
  • Calcium: 171mg
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