Monday, March 28, 2011

Recipe of the Week

Linguine with Asparagus, Parmesan, and BaconLee Harrelson

Start with hot tap water, and cover the pot with the lid--the water for cooking the pasta will come to a boil faster. Look for prechopped onion in the produce section.
Yield: 4 servings (serving size: 2 cups pasta mixture and 2 tablespoons cheese)


  • 3  cups  (1-inch) sliced asparagus (about 1 pound)
  • 1  (9-ounce) package refrigerated linguine
  • 4  bacon slices (uncooked)
  • 1  cup  chopped onion
  • 2  teaspoons  bottled minced garlic
  • 1  teaspoon  dried oregano
  • 2  cups  grape or cherry tomatoes
  • 3/4  cup  fat-free, less-sodium chicken broth
  • 1  tablespoon  butter
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  tablespoons  fresh lemon juice
  • 1/2  cup  (2 ounces) preshredded Parmesan cheese
  • Shaved Parmesan cheese (optional)


Cook asparagus and pasta according to pasta package directions, omitting salt and fat. Drain; set aside.
Cook bacon in a large nonstick skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 2 teaspoons drippings in pan. Crumble bacon. Add onion, garlic, and oregano to drippings in the pan; sauté 4 minutes or until onion is lightly browned. Add tomatoes; cook 2 minutes. Add broth; bring to a boil. Stir in butter, salt, and pepper; remove from heat. Place asparagus mixture in a large bowl; add tomato mixture and juice, tossing well. Top with bacon and shredded cheese. Garnish with shaved Parmesan, if desired.

Nutritional Information

Calories:360 (30% from fat)
Fat:11.9g (sat 5.3g ,mono 3.9g,poly 0.8g)
Carbohydrate: 46.1g
Fiber: 5.6g
Cholesterol :23mg
Iron: 1.3mg
Sodium: 683mg
David Bonom, Cooking Light, MAY 2006

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