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

Makeover Rigatoni with Bacon and Asparagus Recipe

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4.5 17
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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 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.

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

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.

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
   (22)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (5)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
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
Reviewed Jul. 27, 2014

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

MY REVIEW
Reviewed Mar. 7, 2013

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

MY REVIEW
Reviewed Jul. 10, 2012

"So Good!"

MY REVIEW
Reviewed Jun. 2, 2011

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

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