This pasta is so yum! I got this recipe from one of my Cooking Light magazines back in 2007. I'm not usually a fan of real bacon and typically opt for the turkey bacon kind. But you have to go all out for this recipe because the bacon grease that is left behind is essential for bringing the flavors of the pasta together. Asparagus is my all-time favorite vegetable and this recipe really does it justice. Make this next week and you won't be sorry you did!
Asparagus, Spinach, and Bacon Pasta
8 ounces uncooked pasta of your choice (I used farfalle)
2 bacon slices
1/2 cup chopped sweet onion
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 1/2 cups fat-free, less-sodium chicken broth
4 cups bagged baby spinach leaves
1/2 cup (2 ounces) fresh Parmesan cheese, shredded and divided
1/4 teaspoon black pepper
Cook pasta according to the package directions.Drain; keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.
What is your favorite vegetable?
If you don't have one...why didn't your momma tell you to eat your veggies?!