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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

Publisher Photo
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 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

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. Cook pasta according to package directions.
  2. 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.
  3. 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 for 1 minute. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened.
  4. 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.
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
   (21)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
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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"

MY REVIEW
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."

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