- 4
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Ingredients
- 3 C. ( 1-in. ) Sliced Asparagus
- 1 ( 9 oz. ) Pkg. Linguine
- 8 Bacon Slices, uncooked
- 1 C. Onion, chopped
- 2 tsp. Bottled Minced Garlic
- 1 tsp. Dried Oregano
- 2 C. Grape or Cherry Tomatoes
- 3/4 C. Chicken Broth
- 1 Tbsp. Butter
- Salt & Freshly Ground Black Pepper
- 2 Tbsp. Fresh Lemon Juice
- 1/2 C. Shredded Parmesan Cheese
Preparation
Step 1
Cook asparagus & pasta in boiling, salted water till al dente ( approx. 6-8 min. ) Drain & set aside. Cook bacon in lg. non-stick skillet over med-high heat till crisp; cool slightly. Remove bacon from skillet, reserving 2 tsp. drippings in pan. Crumble bacon. Add onion, garlic & oregano to drippings in pan; saute 4 min. or till onion is lightly browned. Add tomatoes; cook 2 min. Add broth, bring to a boil. Stir in butter, salt & pepper; remove from heat. Place asparagus mixture in a lg. bowl, add tomato mixture & juice, tossing well. Top with bacon & shredded cheese. Garnish with shaved parmesan, if desired. Serve.
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