Bacon asparagus pasta is a simple dish that’s quick and easy to pull together for a busy weeknight dinner! It’s sure to be a crowd-pleaser!
Bacon Asparagus Pasta
- ¾ ib 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 cup of pasta 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 the 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.
- Hack: Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
- Hack: Separate any remaining uncooked bacon slices and roll them into individual pinwheels.. Place on a cookie sheet in the freezer to freeze bacon slices. Place in a sealable freezer bag or container. The slices can then be thawed and used in the portions desired.
Did you know? Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs or without!
Suggestion: Leftover bacon? Make a few of these heavenly bacon-wrapped crackers!