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Makeover Rigatoni with Bacon and Asparagus Recipe

Makeover Rigatoni with Bacon and Asparagus Recipe photo by Taste of Home

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Wouldn’t it be great to find a company-worthy dish that not only impresses with its taste, but with its nutrition numbers, too? That’s just what field editor Joanie Fuson of Indianapolis, IN was looking for...and what we were ultimately able to provide with her amazing rigatoni with bacon and asparagus. Joanie Fuson — Indianapolis, Indiana

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Makeover Rigatoni with Bacon and Asparagus Recipe

Prep: 25 min. Cook: 20 min.

Yield: 8 Servings

25 20 45

Ingredients

1 package (16 ounces) spiral pasta
1 pound fresh asparagus, trimmed and coarsely chopped
8 Wright® Brand Bacon strips

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1 garlic clove, minced
2 tablespoons butter
1 tablespoon olive oil
2/3 cup half-and-half cream
1/2 cup shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/4 cup minced fresh parsley
1/8 teaspoon coarsely ground pepper
1/4 cup grated Parmigiano-Reggiano cheese

Directions

Cook pasta according to package directions.
Meanwhile, in a Dutch oven, bring 2 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In the same pan, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside. Saute garlic in butter and oil until tender. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened.
Stir in mozzarella cheese until melted. Drain pasta; add to pan. Stir in the salt, asparagus, parsley and reserved bacon. Sprinkle with pepper and Parmigiano-Reggiano cheese. Yield: 8 servings.

Nutritional Facts 1-1/4 cups equals 345 calories, 13 g fat (6 g saturated fat), 32 mg cholesterol, 428 mg sodium, 44 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Makeover Rigatoni with Bacon and Asparagus in Healthy Cooking April/May 2010, p23

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Makeover Rigatoni with Bacon and Asparagus

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Reviewed on May. 24, 2010 by andij68

We loved this. I made it with rotini and as another reviewer said, it soaked up all the sauce. I will double the sauce ingredients next time. I will also use Parmesan instead of mozzarella in the sauce which stuck to the bottom of the pan. great recipe, just needs tweaking.

Reviewed on May. 14, 2010 by mperso

My husband loved this. Next time I would use a smaller pasta as the rigatoni I used soaked up all the sauce. Also, I roasted the aspargus in the oven while I was making the sauce so I didn't have to mess with the ice water.

Reviewed on Apr. 14, 2010 by lwmvca

Loved this! I used whole wheat pasta and fat free half-and-half. I also used frozen steam in the bag asparagus, which cut down on the prep time.

Reviewed on Apr. 14, 2010 by shebby68

Made this for a potluck and everyone could not get enough of it....cannot wait to make this again but think I will use shrimp instead of bacon THANK You for the great recipe

Reviewed on Mar. 29, 2010 by wptrains

This is excellent. My whole family loved it. I added a few sliced mushrooms which made it even better.

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