Rigatoni with Bacon and Asparagus
The recipe Rigatoni with Bacon and Asparagus can be made in approximately 20 minutes. This recipe makes 4 servings with 767 calories, 29g of protein, and 32g of fat each. For $2.37 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 248 people have tried and liked this recipe. Head to the store and pick up asparagus, pasta, part skim mozzarella cheese, and a few other things to make it today. It works well as a rather cheap main course. It is brought to you by Daily Dish Recipes. Overall, this recipe earns a tremendous spoonacular score of 89%. If you like this recipe, you might also like recipes such as Makeover Rigatoni with Bacon and Asparagus, Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On, and Rigatoni and Asparagus.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 pound fresh asparagus, trimmed and coarsely chopped
8 bacon strips
2 tablespoons butter
¼ cup fresh parsley
1 garlic clove, minced
1 tablespoon olive oil
¼ cup grated parmigiano-reggiano cheese
½ cup shredded part skim mozzarella cheese
1 package rigatoni or large tube pasta
½ teaspoon salt
Equipment:
dutch oven
frying pan
paper towels
Cooking instruction summary:
Boil your water.Follow package directions for cooking Rigatoni. Drain Pasta.In a dutch oven, bring 2 cups of water to a boil and add asparagus; cover and boil for 3 minutes.Drain and immediately place asparagus in ice water. Drain and pat dry. Chop into small pieces. Set aside.In same pan, cook bacon over medium heat until crisp.Remove the bacon to paper towels to drain. Crumble bacon and set aside.Saute garlic in butter and oil until tender. Stir in the 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.Eat & Enjoy! The only thing I changed is that we substituted Oregano for the Parsley. This was absolutely DELICIOUS!!!!
Step by step:
1. Boil your water.Follow package directions for cooking Rigatoni.
2. Drain Pasta.In a dutch oven, bring 2 cups of water to a boil and add asparagus; cover and boil for 3 minutes.
3. Drain and immediately place asparagus in ice water.
4. Drain and pat dry. Chop into small pieces. Set aside.In same pan, cook bacon over medium heat until crisp.
5. Remove the bacon to paper towels to drain. Crumble bacon and set aside.
6. Saute garlic in butter and oil until tender. Stir in the cream. Bring to a boil. Reduce heat; simmer, uncovered for 3-4 minutes or until slightly thickened.Stir in mozzarella until melted.
7. Drain rigatoni; add to pan. Stir in the salt, asparagus and reserved bacon.Sprinkle with parmigiano-reggiano cheese and parsley.Eat & Enjoy! The only thing I changed is that we substituted Oregano for the Parsley. This was absolutely DELICIOUS!!!!
Nutrition Information:
covered percent of daily need
