Wednesday, June 01, 2005

Linguine with Asparagus, Parmesan, and Bacon

Linguine with Asparagus, Parmesan, and Bacon(Adapted from CL)

16 ounces 1" sliced asparagus
9 ounces fresh linguine (look for the refrigerated packages)
4 center-cut bacon slices
1 cup chopped onion
3 garlic cloves, minced
1 teaspoon dried oregano
2 cups cherry tomatoes, halved
3/4 cup chicken broth
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
2 ounces fresh grated Parmesan cheese

In a large pot of boiling water, cook asparagus and pasta according to pasta package directions - usually only 2-3 minutes. Drain.

Heat a large skillet over medium-high heat and add bacon. Cook bacon until crisp and cool slightly. Remove bacon and reserve 2 teaspoons drippings in pan. Crumble bacon. Add onion, garlic, and oregano to drippings in the pan. Sauté 4 minutes or until onion is lightly browned. Add tomatoes and cook about 2 minutes, then add broth. Bring to a boil and stir in butter, salt, and pepper. Remove from heat.

In a large bowl, add asparagus mixture, warm tomato/broth mixture and add lemon juice. Gently toss well. Top with bacon and grated cheese.

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