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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cheesy Asparagus Pasta Recipe

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This recipe for Cheesy Asparagus Pasta is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

4 slices bacon, chopped (preferably thick-cut)
2 cloves Garlic, Chopped
1 lb. rigatoni
2 1/2 c. low-sodium chicken broth
2 c. chopped asparagus
1/2 c. heavy cream
1 1/2 c. grated Gruyere (I used Comte)
1/4 c. freshly grated Parmesan
kosher salt
Freshly ground black pepper
Directions:
Directions:


In a large pot over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate and drain half the fat.

Add garlic to pot and let cook until fragrant, 1 minute, then add rigatoni and chicken broth. Bring to a simmer, then cover and cook until al dente. (You want a little broth left in the pot.)

Add asparagus to pot and stir to combine with noodles. Cover and cook until tender, 2 minutes.

Add in heavy cream, gruyere, and Parmesan and season with salt and pepper, then stir until creamy.

Add bacon back to pot and stir, then garnish with Parmesan and serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I loved this. I used Comte cheese, which is often substituted for Gruyere. I love cheese, and often buy closeouts at Savoryfood.net. Great prices, and reasonable shipping.

 

 

 

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