Sunday, May 16, 2010

Rigatoni with bacon and asparagus

This recipe is from Taste of home's Healthy cooking magazine.  It was good, but seemed to lack a bit of flavor.  DH actually made it, and in looking at the recipe I think he did not add the fresh minced parsley.  That would have added a perfect flavor.  I also think it could have used a bit more garlic.  Now that I'm typing it up, I don't think he added the parmesan either.  No wonder it lacked flavor.


  • 1 package (16 oz.) rigatoni or other pasta we used rigatoni and shells
  • 1 lb. fresh asparagus, trimmed and coarsely chopped
  • 8 strips of bacon
  • 1 clove garlic, minced
  • 2 Tablespoon 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
  • 1/4 cup minced fresh parsley
  1. Cook rigatoni according to package directions.
  2. Meanwhile in a Dutch oven, bring 2 cups water to a boil.  Add asparagus; cover and boil for 3 minutes.  Drain and immediately place asparagus in ice water.  Drain and pat dry.
  3. In the 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. 
  4. Stir in mozzarella cheese 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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