Rigatoni with Bacon and Asparagus

This is out of the TOH Healthy Cooking Mag...April/May 2010

When I made it, I used rotini as I am not a big fan of rigatoni. It's a little like the Bacon Pasta that I posted earlier but it's not exactly like it. The asparagus is a real treat if you like asparagus. Even my kids gobbled up this meal!


1 16 oz pkg rigatoni pasta (I used rotini)
1 lb fresh asparagus, trimmed and chopped into bite sized pieces
8 strips of bacon ( I used 12)
1 clove of garlic, minced ( I used two)
2 tbsp butter
1 tbsp olive oil
2/3 c half and half
1/2 c shredded part skim mozzarella cheese ( I used fat full)
1/2 tsp salt
1/4 c grated Parmigiano-Reggiano cheese ( I used fresh grated parmesan)
1/4 c minced fresh parsley ( I didn't do this)

Cook noodles according to package directions.
Meanwhile in a dutch oven or large pot, bring 2 cups of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place in ice water for 2-3 minutes. Drain and pat dry.
In the dutch oven, fry the bacon until crisp. Drain and crumble.
Making sure the pan is not so hot that it will burn the butter, drain bacon grease from pan, add butter and oil. Saute garlic until tender. Stir in cream. Bring to boil, reduce heat and simmer for 3-4 minutes. Cream will thicken slightly.
Stir in mozzarella cheese just until melted; then add drained pasta. Stir in salt, asparagus and bacon.
Sprinkle with Parmigiano-Reggiano cheese and parsley. Serve.

Makes 8 servings.