7

Penne with Asparagus and Bacon

Total Time
30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
The trio of bacon, asparagus and cheese is just wonderful. We even coated the pasta with the bacon drippings for a double dose of smokiness.
Ingredients

uncooked asparagus

1 pound(s), thin-variety, trimmed, cut into bite-size pieces

uncooked whole wheat pasta

12 oz, penne

fresh tomato(es)

1 cup(s), chopped

fresh parsley

2 Tbsp, fresh, chopped

balsamic vinegar

1½ tsp

uncooked reduced fat bacon

3 slice(s), cut into small pieces

egg(s)

2 large, beaten

table salt

½ tsp

black pepper

¼ tsp, freshly ground

reduced-fat sour cream

2 Tbsp

grated Parmesan cheese

½ cup(s), high-quality recommended such as Pecorino Romano

Instructions

  1. Fill a large pot with water; bring to a boil. Add asparagus; cook for 2 minutes. Remove asparagus with a slotted spoon; immediately submerge in cold water to stop them from cooking. Drain cold water; set aside.
  2. Cook pasta according to package directions using the same boiling water. When pasta is done, drain but reserve 1 cup of cooking water.
  3. Meanwhile, in a small bowl, combine tomatoes, parsley and vinegar; season to taste with salt, if desired.
  4. Set a large skillet over medium heat; cook bacon to desired doneness. Remove bacon with a slotted spoon so it drains but leaves bacon drippings in pan. Add cooked pasta to pan; toss to coat thoroughly and remove pan from heat.
  5. Add eggs, salt and pepper to pan; toss well to coat. Stir in sour cream, cooked bacon and about 1/2 cup pasta water (or more to taste ) to loosen sauce, if desired.
  6. Stir in asparagus and tomato mixture; sprinkle with cheese and toss gently. Serve immediately. Yields about 1 1/2 cups per serving.

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