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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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Makeover Rigatoni with Bacon and Asparagus Recipe

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4.5 18 23
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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
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 8 servings

Ingredients

  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • 1 package (16 ounces) rigatoni
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2/3 cup half-and-half cream
  • 1/2 cup shredded part-skim mozzarella cheese
  • 8 bacon strips, cooked and crumbled
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1/4 cup grated Parmigiano-Reggiano cheese

Nutritional Facts

1-1/4 cup: 345 calories, 13g fat (6g saturated fat), 32mg cholesterol, 428mg sodium, 44g carbohydrate (3g sugars, 2g fiber), 15g protein.

Directions

  1. Fill a 6-qt. stockpot 3/4 full with water; bring to a boil. Add asparagus; cook, uncovered, 3 minutes or until tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry.
  2. Return water to a boil; cook rigatoni according to package directions. Meanwhile, in a small saucepan, heat butter and oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened. Stir in mozzarella cheese until melted.
  3. Drain rigatoni; return to pan. Stir in asparagus, bacon, parsley, salt, pepper and cream sauce. Sprinkle with Parmigiano-Reggiano cheese. Yield: 8 servings.
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.


Reviews for Makeover Rigatoni with Bacon and Asparagus

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
habenaroman User ID: 7905288 245359
Reviewed Mar. 13, 2016

"Loved it. Will use a little less pasta next time."

MY REVIEW
cinnamom22 User ID: 7092950 223062
Reviewed Mar. 18, 2015

"Whole family loved it after it was tweaked a little. It isn't very saucy when finished so I added more half and half the second time I made it. I think when I make this again, I will either double the sauce or increase it by one half. It can also be made with ham instead of the bacon."

MY REVIEW
pastiepie User ID: 1062574 121192
Reviewed Jul. 27, 2014

"One of our family favorites. We use gluten free noodles."

MY REVIEW
kelkel_7 User ID: 2749218 187028
Reviewed Mar. 7, 2013

"doesn't reheat well though, but it is delicious"

MY REVIEW
rach989marie User ID: 6767733 128847
Reviewed Jul. 10, 2012

"So Good!"

MY REVIEW
kelkel_7 User ID: 2749218 188201
Reviewed Jun. 2, 2011

"Really good!! I used more cheese and garlic, really great, I make this as a side or lunch"

MY REVIEW
dawnrosanne User ID: 1014810 190984
Reviewed Apr. 28, 2011

"Really good. I didn't have asparagus on hand, so I used broccoli. My hubby thought it was a bit salty because of the bacon, so I think that the salt ingredient could be omitted."

MY REVIEW
bellegoneyank User ID: 5195819 107821
Reviewed Oct. 16, 2010

"Clean plates all around! This was super fast, easy and cheap. I didn't have bacon on hand, so I subbed canadian bacon and it was great, plus lower in fat. I will definitely make this again. Next time I may add walnuts or sun dried tomatoes."

MY REVIEW
tayanea User ID: 752561 104889
Reviewed Jul. 13, 2010

"I added Broccoli and Sundried tomatoes to this and it did not last long. Will absolutely make this again and again."

MY REVIEW
3152004703 User ID: 4957120 146739
Reviewed Jun. 30, 2010

"I made this for my family at home then took it over to my mom's house then my grandmother's house. They all love it and keep asking when I'll make it again. It's a super easy recipe and only really used one pot. I LOVE this dish!"

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