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Makeover Rigatoni with Bacon and Asparagus

Wouldn’t it be great to find a company-worthy dish that not only impresses with its taste, but with its nutrition numbers, too? This dish lives up to expectations. —Joanie Fuson, Indianapolis, Indiana
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    8 servings

Ingredients

  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • 1 package (16 ounces) rigatoni
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2/3 cup half-and-half cream
  • 1/2 cup shredded part-skim mozzarella cheese
  • 8 bacon strips, cooked and crumbled
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1/4 cup grated Parmigiano-Reggiano cheese

Directions

  • Fill a 6-qt. stockpot 3/4 full with water; bring to a boil. Add asparagus; cook, uncovered, 3 minutes or until tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry.
  • Return water to a boil; cook rigatoni according to package directions. Meanwhile, in a small saucepan, heat butter and oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened. Stir in mozzarella cheese until melted.
  • Drain rigatoni; return to pan. Stir in asparagus, bacon, parsley, salt, pepper and cream sauce. Sprinkle with Parmigiano-Reggiano cheese.
Nutrition Facts
1-1/4 cups: 345 calories, 13g fat (6g saturated fat), 32mg cholesterol, 428mg sodium, 44g carbohydrate (3g sugars, 2g fiber), 15g protein.

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