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.
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Sanu Pun
sanu_p@yahoo.comThis recipe is a keeper! I've made it several times now, and it's always a hit. Thanks for sharing!
Daymian Luna
l_d@hotmail.co.ukI'm a big fan of one-pot meals, and this recipe is no exception. It's so easy to clean up after, which is always a bonus.
Ebube Udogu
u_e@aol.comThis recipe is perfect for a potluck or party. It's easy to make ahead of time, and it can be served warm or cold.
Amjad Gill
a_gill8@hotmail.comI'm a vegetarian, so I omitted the bacon from this recipe. It was still really good! I used extra asparagus and mushrooms instead.
Christopher Richards
christopher-richards55@yahoo.comThis recipe is a great base for a variety of different dishes. I've added chicken, shrimp, and even leftover steak to it, and it's always delicious.
Nothando Mngadi
mngadinothando@hotmail.comI added some chopped sun-dried tomatoes to the sauce, and it gave it a really nice flavor. I would definitely recommend trying it.
Matsiliso Moyo
matsiliso-moyo@yahoo.comI'm not a fan of bacon, so I used pancetta instead. It worked just as well, and it gave the dish a nice smoky flavor.
Trudy Pillay
trudy_pillay@yahoo.comThis recipe is a great way to get your kids to eat their vegetables. My kids love the bacon and cheese, and they don't even notice the asparagus.
Derek Hughes
h28@gmail.comI love that this recipe uses simple ingredients. I always have everything I need to make it on hand.
Ayaz afridi Ayaz afridi
ayaz_a53@yahoo.comThis recipe is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Favour Emmanuel
emmanuel.favour99@gmail.comI thought the sauce was a little bland. I added some garlic and Italian seasoning, and that helped a lot.
Rasel Murol
murol-rasel@yahoo.comThis recipe is definitely a winner! I've made it several times now, and it's always a crowd-pleaser.
Zamurd Abbas
azamurd@hotmail.comI'm not a big fan of asparagus, but I actually really liked it in this dish. The bacon and cheese helped to balance out the bitterness of the asparagus.
Pulack Halder
h.p@yahoo.comThis recipe is a great way to use up leftover bacon. I always have bacon in my freezer, so it's nice to have a recipe that I can use it in.
Emily Davison
ed@aol.comThe sauce was a little too thick for my taste, but that's an easy fix. I'll just add a little more milk next time.
Ms Angel Hamilton
hamiltonm49@hotmail.comI loved that this recipe used fresh asparagus. It gave the dish a bright, springtime flavor. I also appreciated that the recipe was relatively easy to follow.
colin wilson
c_wilson17@gmail.comThis recipe was a hit with my family! The combination of bacon, asparagus, and rigatoni was delicious, and the sauce was creamy and flavorful. I'll definitely be making this again.