Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

Parmessan Asparagus Pasta with Bacon




Source of Recipe


copykat.com


List of Ingredients






1/2 lb. bacon

Fry bacon until almost crispy. Do not drain. Then add:

1/2 large Spanish or white onion, diced



Recipe



Continue sauteeing until onions are softened but not brown.

Add chopped asparagus* to the above. (We love asparagus so I use approx. 2 lb.) (*Remove bottom half and chop top half of spears into 2 pieces - about 1 inch long.)

Continued to saute until the asparagus is just al dente. Do NOT overcook. Set aside.

1/3 - 1/2 lb. pasta (penne, rotini, spirals or your choice)
Cook in boiling salted water until just fork tender (al dente).
Drain. Put pasta back into your large pot, add the asparagus, bacon, onion mixture to the pasta. Toss with Italian salad dressing (I usually make my own) and freshly grated Parmessan cheese. Serve immediately.

Yummy!!!!