Wednesday, August 17, 2011

Rigatoni with Bacon and Asparagus

found this recipe here

Can't wait to try it!

Rigatoni with Bacon and Asparagus
(recipe found in Taste of Home Healthy Cooking)

1 package rigatoni or large tube 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
1/2 cup shredded part skim mozzarella cheese
1/2 teaspoon salt
1/4 cup grated parmigiano-reggiano cheese
4 or 5 leaves of fresh basil (chopped)
Cook rigatoni according to package directions. Meanwhile, in a dutch oven, bring 2 cups of 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 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 until melted. Drain rigatoni; add to pan. Stir in the salt, asparagus and reserved bacon. Sprinkle with parmigiano-reggiano cheese and parsley.

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