Lemon, Asparagus and Bacon Pasta is easy to make and ready in about 30 minutes. It's refreshingly light and full of flavor, with tender veggies, salty bacon and a tangy lemon sauce.
Keyword: bacon pasta
1/2poundasparaguswoody ends trimmed and cut into two inch pieces
1/2teaspoonred pepper flakes
1/2cupfresh grated Parmesan
For garnish: Fresh black pepper (to taste) and lemon wedges for serving.
Cook the linguine according to package directions.
While the pasta is cooking, heat a large saute pan over medium heat. Add bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate to drain. Swipe some of the bacon grease out of the pan if necessary, leaving about 2 tablespoons.
Add asparagus to the pan and saute in the bacon grease for a few minutes, until bright green and still crisp (about 3 minutes). Remove with a slotted spoon and set aside.
Add chicken stock, red pepper flakes, garlic and juice from one lemon to the pan. Bring it to a gentle boil and scrape the bottom of the pan to deglaze. Cook for about 5 minutes or until the stock is reduced by about half.
Add the tomatoes to the pan and cook for one minute, just until heated through. Add the pasta, bacon and asparagus to the pan and gently toss it together with the Parmesan.
Divide into bowls and serve hot. Top with freshly cracked black pepper if desired and serve with lemon wedges.
Any type of long pasta will work - spaghetti, bucatini, fettuccine. Even a shorter cut rotini or penne.