Makeover Rigatoni with Bacon and Asparagus Recipe
- 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
- 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Makeover Rigatoni with Bacon and Asparagus(15)
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doesn't reheat well though, but it is delicious
Really good!! I used more cheese and garlic, really great, I make this as a side or lunch
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.
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.
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