Rating: 4.5 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light May 2006

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Credit: Lee Harrelson

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

360 calories; calories from fat 30%; fat 11.9g; saturated fat 5.3g; mono fat 3.9g; poly fat 0.8g; protein 16.9g; carbohydrates 46.1g; fiber 5.6g; cholesterol 23mg; iron 1.3mg; sodium 683mg; calcium 171mg.
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