NOTES
- The recipe had amazingly restaurant quality taste with relatively few ingredients!
- A delicious way to eat what's in season - spinach and asparagus.
- Double this recipe to have lunch leftovers or if you're cooking for a big family.
- Original recipe from Cooking Light
- 8 oz uncooked penne pasta
- 2 bacon slices
- 1/2 c. chopped sweet onion
- 2 1/2 c. (1-inch) slices asparagus (about 1 pound)
- 1 1/2 c. chicken broth
- 4 c. fresh baby spinach leaves
- 1/2 c. shredded Parmesan cheese, divided
- 1/4 teaspoon black pepper, more to taste
- 1/4 tsp salt, more to taste
1. Cook pasta according to the package directions.
2. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; and cool and crumble.
3. Add onion and asparagus to bacon drippings in pan; sauté 1 minute.
4. Add broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender and broth has reduced a little.
5. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Serve on plates sprinkled with remaining 1/4 cup cheese and bacon crumbles.
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