Penne with Asparagus and Bacon
The trio of bacon, asparagus, and cheese is just wonderful. We even coated the pasta with the bacon drippings for a double dose of smokiness.
- 1 pound uncooked asparagus, thin-variety, trimmed, cut into-bite-size pieces
- 12 ounces uncooked whole wheat pasta, penne
- 1 cup fresh, chopped tomatoes
- 2 tablespoons fresh, chopped parsley
- 1 1/2 teaspoons balsamic vinegar
- 3 slices uncooked reduced fat bacon, cut into small pieces
- 2 large eggs
- 1/2 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons reduced-fat sour cream
- 1/2 cup grated Parmesan cheese, high-quality recommended such as Pecorino Romano
- Fill a large pot with water; bring to a boil. Add asparagus; cook for 2 minutes. Remove asparagus with a slotted spoon; immediately submerge in cold water to stop them from cooking. Drain cold water; set aside.
- Cook pasta according to package directions using the same boiling water. When pasta is done, drain but reserve 1 cup of cooking water.
- Meanwhile, in a small bowl, combine tomatoes, parsley, and vinegar; season to taste with salt, if desired.
- Set a large skillet over medium heat; cook bacon to desired doneness. Remove bacon with a slotted spoon so it drains but leaves bacon drippings in pan. Add cooked pasta to pan; toss to coat thoroughly and remove pan from heat.
- Add eggs, salt, and pepper to pan; toss well to coat. Stir in sour cream, cooked bacon and about 1/2 cup pasta water (or more to taste ) to loosen sauce, if desired.
- Stir in asparagus and tomato mixture; sprinkle with cheese and toss gently. Serve immediately.
- Recipe courtesy of Weight Watchers
Per serving: 298 kcal cal., 6.5 g fat (3 g sat. fat), 414 mg sodium, 7 g fiber, 2 g sugar, 17 g pro., 2 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet