Welcome to month #4 of our Monthly Ingredient Challenge! This month I am sharing my Bacon and Asparagus Pasta recipe, my family’s favorite. This is the one post each month where I take a break from DIY and Design. If you’re new to this, the challenge is once a month, 11 other bloggers and myself each make a recipe using 1 specific ingredient. This month the chosen ingredient is bacon! In case you missed any of our previous months, you can catch up here: #1 was cilantro, #2 apples and #3 was peanut butter.
Initially this month, I had a completely different recipe in mind. I first made my grandmother’s German Potato Salad, which was always a favorite. One ingredient in the recipe was MSG, so I decided to substitute turmeric instead (for obvious health reasons) which turned the entire salad a weird yellow/green. My husband asked if it was nuclear potato salad. So I decided to go a different route and share this recipe that I make very often.
This bacon and asparagus pasta recipe is one the whole family loves. It’s quick enough to make for a weeknight meal, but still healthy and filling. It’s also inexpensive to make. I prefer to use the whole grain penne pasta, but you could swap that out for your favorite.
Scroll to the bottom of this post for the recipe. Click on the links below to see what everyone else made!
Bacon and Asparagus Pasta
- 1/2 box penne pasta whole grain
- 8 slices bacon
- 1/2 cup sweet onion chopped
- 1 lb asparagus
- 1/2 cup chicken broth fat free
- 4 cups baby spinach
- 1/2 cup shaved parmesean cheese
- to taste red pepper flakes optional
- Boil water for pasta & cook according to package directions.
- Meanwhile, fry the bacon, remove from pan, crumble and set aside. Add onion to the drippings and saute for 1 minute. Add asparagus and broth to pan, bring to a boil. Reduce heat, simmer 5 mins or until asparagus is crisp-tender.
- Add the pasta, 1/4 cup of the cheese and the red pepper. Toss well. Serve over fresh spinach, top with remaining cheese and crumbled bacon.