Makeover Rigatoni with Bacon and Asparagus
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 8 servings.
Wouldn’t it be great to find a company-worthy dish that not only impresses with its taste, but with its nutrition numbers, too? This dish lives up to expectations. —Joanie Fuson, Indianapolis, Indiana
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
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.
Nutrition Facts
1-1/4 cups: 345 calories, 13g fat (6g saturated fat), 32mg cholesterol, 428mg sodium, 44g carbohydrate (3g sugars, 2g fiber), 15g protein.
© 2024 RDA Enthusiast Brands, LLC