Linguine With Asparagus Parmesan And Bacon Food

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PARMESAN-TOPPED PASTA WITH ASPARAGUS AND BACON



Parmesan-Topped Pasta with Asparagus and Bacon image

A quick and easy pasta recipe with asparagus and bacon that is so fresh and good!

Provided by Branashmin

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Linguine Recipes

Time 30m

Yield 4

Number Of Ingredients 5

½ (16 ounce) package linguine pasta
8 slices bacon, diced
½ pound fresh asparagus, trimmed and cut into 2-inch pieces
½ cup dry white wine, or to taste
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
  • Meanwhile, cook diced bacon in a pan over medium-high heat, stirring frequently, until nice and crispy, 7 to 10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Remove and discard all but 1 tablespoon grease from the pan.
  • Saute asparagus in the bacon grease over medium heat until crisp-tender, about 10 minutes; try to avoid overcooking it. Remove asparagus to a bowl.
  • Add wine and give the bottom of a pan a good stir to scrape off any brown bits. Let boil until reduced by about 1/2, about 3 minutes, adding more wine if desired. Add drained pasta, asparagus, bacon, and 1/2 of the Parmesan cheese; toss to coat. Sprinkle remaining Parmesan over top.

Nutrition Facts : Calories 379.5 calories, Carbohydrate 44.4 g, Cholesterol 28.9 mg, Fat 11.8 g, Fiber 3.1 g, Protein 19.3 g, SaturatedFat 4.5 g, Sodium 580.1 mg, Sugar 3.3 g

LINGUINE WITH ASPARAGUS, PARMESAN, AND BACON



Linguine With Asparagus, Parmesan, and Bacon image

Make and share this Linguine With Asparagus, Parmesan, and Bacon recipe from Food.com.

Provided by bmcnichol

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3 cups sliced asparagus (1-inch)
1 (9 ounce) package fresh linguine
4 bacon, slices (uncooked)
1 cup chopped onion
2 teaspoons bottled minced garlic
1 teaspoon dried oregano
2 cups cherry tomatoes
3/4 cup reduced-sodium fat-free chicken broth
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
1/2 cup pre-shredded parmesan cheese
shaved parmesan cheese (optional)

Steps:

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

Nutrition Facts : Calories 363.5, Fat 12.1, SaturatedFat 5.5, Cholesterol 70.6, Sodium 469.7, Carbohydrate 48.9, Fiber 4.5, Sugar 5.7, Protein 17.5

LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA



Linguine with Asparagus, Bacon, and Arugula image

A must try, this recipe combines sauteed asparagus, bacon, and arugula with linguine; a special bright flavor comes from fresh lemon juice. It's simple and tasty!

Provided by Asiangirl

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 5

Number Of Ingredients 7

1 pound linguine, uncooked
⅓ pound sliced bacon, cut in half
⅓ cup extra virgin olive oil
2 cloves garlic, thinly sliced
½ pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (5 ounce) package baby arugula leaves
¼ cup fresh lemon juice

Steps:

  • Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
  • Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

Nutrition Facts : Calories 619.3 calories, Carbohydrate 70.5 g, Cholesterol 20.6 mg, Fat 30.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 7.1 g, Sodium 265.6 mg, Sugar 4.7 g

THE BEST ASPARAGUS LEMON PASTA



The Best Asparagus Lemon Pasta image

I came across this at Epicurious and fell in love, and its been elsewhere. Years of looking for the lemon pasta I remembered as a child, and finally found it. Tweaked it a little to my own taste, replacing parsley with fresh basil and using linguine. If you don't have tender asparagus, the europes best frozen ones are far better than woody fresh ones. Do NOT substitute lighter creams, it just does not work that well.

Provided by MarraMamba

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus
1 lb linguine
3 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons lemon zest, freshly grated (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup basil, finely chopped fresh leaves
1/2 cup parmesan cheese, freshly grated

Steps:

  • Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
  • In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
  • In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  • In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
  • Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
  • Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
  • Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

CREAMY ORZO WITH ASPARAGUS & PARMESAN RECIPE - (4.4/5)



Creamy Orzo with Asparagus & Parmesan Recipe - (4.4/5) image

Provided by wing118677

Number Of Ingredients 6

1 cup orzo
1 cup asparagus, cut into 1 inch pieces
1 tablespoon butter or margarine
1/4 to 1/2 cup cream
1/4 cup Parmesan cheese, grated
Salt & Pepper, to taste

Steps:

  • Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!). Once the orzo and asaparagus are cooked and tender, drain and return to the pot. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency. Season with salt and pepper. Voila! You have a delicious side dish! Serve immediately.

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

5 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained

Steps:

  • In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

FUSILLI WITH ASPARAGUS AND BACON



Fusilli with Asparagus and Bacon image

Categories     Pasta     Sauté     Quick & Easy     Parmesan     Bacon     Asparagus     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

4 ounces sliced bacon, cut crosswise into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 pounds asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
1 pound fusilli (short corkscrew pasta)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz) plus additional for serving

Steps:

  • Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.
  • Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.
  • While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.
  • Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.
  • Serve pasta sprinkled with bacon and with additional cheese on the side.

PENNE WITH BACON, SPINACH, ASPARAGUS AND MUSHROOMS



Penne With Bacon, Spinach, Asparagus and Mushrooms image

Quick, easy and special enough for company.

Provided by Thea Pappalardo

Categories     Pasta

Number Of Ingredients 11

8 oz penne (uncooked)
2 slice bacon
1/2 c onion, chopped
1 lb asparagus, sliced into 1" pieces
1 c chicken broth
6 oz baby spinach
1/2 c mushrooms, sliced
1/4 c white wine
1/2 can(s) reserved pasta water
1/2 c shredded parmesan, divided
1/2 tsp black pepper

Steps:

  • 1. Cook pasta according to package directions. Drain, reserving 1/2 cup of cooking water.
  • 2. Cook bacon until crisp and crumble. Add onion and mushrooms to bacon drippings and saute one minute. Add asparagus wine and broth and simmer five minutes, until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese and pepper. Toss and sprinkle with remaining cheese and bacon.

ASPARAGUS SHRIMP LINGUINE



Asparagus Shrimp Linguine image

My family really enjoys asparagus and shrimp. We often have this on busy weeknights because its healthy and cooks quickly. -Ehnes Wannetta, Eagle Bend, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked whole wheat linguine
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons olive oil
1 medium onion, chopped
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
4 wedges The Laughing Cow garlic and herb Swiss cheese
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 444 calories, Fat 16g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 685mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 38g protein. Diabetic Exchanges

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