Linguine With Asparagus, Parmesan, and Bacon

A favorite of mine. Adapted from Cooking Light, May 2006

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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)

Directions

1. Cook asparagus and pasta according to pasta package directions, omitting salt and fat.
2. Drain and set aside.
3. Cook bacon in a skillet over medium-high heat until crisp and cool slightly.
4. Remove bacon from the pan, reserving 2 teaspoons drippings in pan.
5. Crumble bacon.
6. Add onion, garlic, and oregano to drippings in the pan and sauté 4 minutes or until onion is lightly browned.
7. Add tomatoes and cook 2 minutes.
8. Add broth and bring to a boil.
9. Stir in butter, salt, and pepper and remove from heat.
10. Place asparagus mixture in a large bowl and add tomato mixture and juice, tossing well.
11. Top with bacon and shredded cheese.
12. Garnish with shaved Parmesan, if desired.