PENNE WITH ASPARAGUS AND BACON

By JoyceW-2

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.

PointsPlus Value: 8
Yields 1 1/2 cups per serving

Ingredients

• 1 pound(s) uncooked asparagus, thin-variety, trimmed, cut into bite-size pieces
• 12 oz uncooked whole-wheat pasta, penne
• 1 cup(s) fresh tomato(es), chopped
• 2 Tbsp parsley, fresh, chopped
• 1 1/2 tsp balsamic vinegar
• 3 slice(s) uncooked reduced-fat bacon, cut into small pieces
• 2 large egg(s), beaten
• 1/2 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 2 Tbsp reduced-fat sour cream
• 1/2 cup(s) grated Parmesan cheese, high-quality recommended such as Pecorino Romano

Details

Servings 6
Preparation time 15mins
Cooking time 30mins

Preparation

Step 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.

Cook pasta according to package directions using the same boiling water. When pasta is done, drain but reserve 1 cup of cooking water.

Meanwhile, in a small bowl, combine tomatoes, parsley and vinegar; season to taste with salt, if desired.

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.

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.

Stir in tomato mixture and sprinkle with cheese; gently toss and serve immediately.