Linguine with Asparagus, Parmesan, and Bacon
Total Time: 30 minutesYield: 4 Servings
Source: Cooking Light, May 2006
Category: Pasta
Ingredients
1 pound Asparagus (1-inch sliced)9 ounces Linguine (refrigerated package)
4 whole Bacon Slices
1 cup Onion (chopped)
2 teaspoons Garlic (minced)
1 teaspoon Dried Oregano
2 cups Grape Tomatoes
3⁄4 cups Chicken Broth
1 tablespoon Butter
1⁄4 teaspoon Salt
1⁄4 teaspoon Ground Black Pepper
2 tablespoons Lemon Juice
1⁄2 cup Parmesan Cheese (shredded)
Directions
- Cook asparagus and pasta according to pasta package directions. Drain; set aside.
- Cook bacon in a large skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 2 teaspoons drippings in pan. Crumble bacon. Add onion, garlic, and oregano to drippings in the pan; saute 4 minutes or until onion is lightly browned. Add tomatoes; cook 2 minutes. Add broth; bring to a boil. Stir in butter, salt, and pepper; remove from heat. Place asparagus mixture in a large bowl; add tomato mixture and juice, tossing well. Top with bacon and cheese.