MAKEOVER RIGATONI WITH BACON AND ASPARAGUS
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
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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., 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., Drain rigatoni; return to pan. Stir in asparagus, bacon, parsley, salt, pepper and cream sauce. Sprinkle with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 345 calories, Fat 13g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 428mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
ASPARAGUS PASTA WITH BACON AND A SWEET CHILLI SAUCE
Make and share this Asparagus Pasta with Bacon and a Sweet Chilli Sauce recipe from Food.com.
Provided by ltdsaloon16r
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta per packet directions.
- Trim ends off asparagus and cut each spear into 2 or 3 pieces.
- Plunge into pot of boiling salted water and cook till asparagus still has a'bite'.
- approx 4-5 minutes.
- Snip bacon rashers into small pieces and microwave till crisp.
- Drain on paper towel.
- Drain pasta and asparagus into a colander.
- Return saucepan to the heat and add cream and sweet chilli sauce.
- Bring to boil and season with salt and pepper.
- Return asparagus and pasta to the saucepan.
- Toss to mix well and divide into four serving bowls.
- Sprinkle with the bacon and parsley to garnish.
Nutrition Facts : Calories 695.6, Fat 32.3, SaturatedFat 13.1, Cholesterol 64.5, Sodium 452.4, Carbohydrate 88.8, Fiber 13.3, Sugar 1.2, Protein 15.9
PARMESAN-TOPPED PASTA WITH ASPARAGUS AND BACON
A quick and easy pasta recipe with asparagus and bacon that is so fresh and good!
Provided by Branashmin
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Linguine Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
- Meanwhile, cook diced bacon in a pan over medium-high heat, stirring frequently, until nice and crispy, 7 to 10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Remove and discard all but 1 tablespoon grease from the pan.
- Saute asparagus in the bacon grease over medium heat until crisp-tender, about 10 minutes; try to avoid overcooking it. Remove asparagus to a bowl.
- Add wine and give the bottom of a pan a good stir to scrape off any brown bits. Let boil until reduced by about 1/2, about 3 minutes, adding more wine if desired. Add drained pasta, asparagus, bacon, and 1/2 of the Parmesan cheese; toss to coat. Sprinkle remaining Parmesan over top.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 44.4 g, Cholesterol 28.9 mg, Fat 11.8 g, Fiber 3.1 g, Protein 19.3 g, SaturatedFat 4.5 g, Sodium 580.1 mg, Sugar 3.3 g
ROASTED ASPARAGUS, PANCETTA & CHERRY TOMATO PASTA
A little asparagus goes a long way in this seasonal supper dish
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Pasta
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Roast for 10 mins until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
- Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.
Nutrition Facts : Calories 520 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
ASPARAGUS COCONUT CRêPES WITH SWEET CHILLI SAUCE
An eye-catching, elegant main with incredible flavours - perfect for a vegetarian dinner party
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 50m
Number Of Ingredients 16
Steps:
- To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
- Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
- Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up - if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.
Nutrition Facts : Calories 383 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 3.23 milligram of sodium
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ASPARAGUS AND BACON PASTA • SALT & LAVENDER
From saltandlavender.com
5/5 (3)Category PastaCuisine AmericanTotal Time 30 mins
- Slice bacon into small pieces, and add to a skilled on medium heat. Cook for 10-15 minutes, or until it's crispy. Once it's done, take it out of the pan and set aside. Discard most of the bacon fat (leave just enough to lightly coat the bottom of the pan). If you're poaching the eggs, you probably want to start boiling that water about now, then poach the egg to your tastes.
- Meanwhile, remove the tough ends of the asparagus, and cut the rest of it into bite-size pieces. Add it to the skillet along with the lemon juice, and sauté for 5-7 minutes on medium-high heat until it's tender-crisp, stirring occasionally.
- Add the bacon back into the skillet, and also add the garlic, sour cream, parmesan cheese, Italian seasoning, and pepper. Cook for 2 minutes. If the pasta isn't quite done yet, take the skillet off the heat until just before you're ready to drain it. Add 3 tablespoons of the pasta water and the chopped parsley, and stir it into the sauce. Add the pasta to the pan and toss it with the sauce. Serve immediately.
ONE POT ASPARAGUS BACON PASTA | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.6/5 (63)Total Time 30 minsCategory PastaCalories 537 per serving
- In a 12-inch nonstick skillet or in a large pot, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate and drain all but a teaspoon of the bacon grease. Over medium heat, add the mushrooms and season lightly with salt and pepper; cook until the mushrooms are browned and the liquid is mostly evaporated, 4-5 minutes. Transfer to the same plate as bacon.
- To the skillet or pot, add the broth, 2 cups of the milk, the pasta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a vigorous simmer and cook for about 8-9 minutes, stirring occasionally and moderating the heat so the mixture simmers but doesn't stick to the bottom of the pot. Stir in the asparagus and cook for another 4-5 minutes, until the asparagus is tender and the pasta is al dente but still slightly firm (it will cook for a few more minutes later). There will be some liquid left; that's ok as it will help make the creamy sauce in the next step.
- In a blender, process the remaining 1 cup milk, cream cheese and flour until very smooth. Gradually add it to the skillet or pot while stirring quickly to combine. Simmer for a couple of minutes until the sauce has thickened.
- Remove the skillet or pot from the heat. Stir in the bacon and mushrooms, reserving a bit of the bacon to sprinkle on top, if desired. Stir in the Parmesan cheese or sprinkle it on top, also.
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