Bacon Asparagus Pasta
¾ lb rotini pasta, uncooked (6 cups)
3 tbsp olive oil
4 slices bacon, cut into small pieces (4 oz)
1 bunch asparagus, trimmed and cut into 1” pieces
1 onion, thinly sliced
¼ tsp salt
¾ cup chicken broth
¼ tsp black pepper
1 tsp balsamic vinegar
½ cup Parmesan cheese, grated
Place a large pot of water on high heat to boil. Add pasta and cook to al dente, 10-11 minutes. Drain, reserving ¼ water, but do not rinse.
Heat olive oil in a heavy saute pan over medium heat and add bacon. Cook until bacon is crispy, about 5 minutes. Remove bacon from the pan, leaving drippings, and set aside.
Add asparagus and onion to the saute pan. Turn heat up to medium high and saute until mixture begins to brown. Stir in salt and broth. Turn heat down to medium, cover pan and simmer until asparagus is tender, about 4 minutes. Stir in black pepper.
Add balsamic vinegar, pasta and bacon to the saute pan. Continue to cook for 1 minute, or until warmed through. Add pasta water if the mixture seems dry.
Toss with Parmesan cheese and serve immediately.
4 servings, 720 calories per serving