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Makeover Rigatoni with Bacon and Asparagus

 Makeover Rigatoni with Bacon and Asparagus
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
8 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

  • 1 package (16 ounces) spiral pasta
  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • 8 bacon strips
  • 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

2 of 2

Makeover Rigatoni with Bacon and Asparagus (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.