Makes 4 Servings
1 lb. fresh asparagus, cut loosely
1/2 cup diced vidalia onion
8 oz. Ronzoni Smart Taste rotini, uncooked
2 slices center cut smoke flavor Hormel bacon, raw
1 1/2 cups fat free, low sodium swanson chicken broth
4 cups fresh baby spinach leaves
1/2 cup kraft parmesan romano grated cheese
1/4 tsp. cracked black pepper
Boil water and cook rotini without salt or oil, until al dente. Rinse and set aside.
Meanwhile, in large frying pan, crisp bacon and remove to paper towel to soak up excess grease. Let cool and crumble to bits. Remove grease from pan and return to burner at medium-high heat.
Add onion to pan and saute about 2 minutes. Add chicken broth and asparagus. Bring to boil and cook 5 minutes or until asparagus is a bright green (which indicates it is al dente). Turn off heat.
Add to pan, spinach, pasta, 1/4 cup of cheese, black pepper and bacon. Toss until spinach wilts naturally, about 1-2 minutes.
Separate to 4 separate serving bowls and evenly top with remaining cheese. Serve!
Unless you’re a great multi-tasker in the kitchen, make sure all of your vegetables are chopped and ready to go, your chicken broth measured out so all you have to do is add. This is a fast dish to make!
Asparagus is a delicious and nutritious vegetable, but if it is not prepared correctly, it can taste like chewing on a stick! Look for the thinnest asparagus you can find which makes it very tender and sweet. If you have fat asparagus, nearly half of the asparagus is going to go to waste as the butts are hard and unedible. If you do get stuck with fat asparagus, you are going to want to cut it about half way down and throw the bottom half away.