Celebrate asparagus season with this easy bow-tie pasta toss made with chopped bacon, plum tomatoes and a blend of mozzarella and Parmesan cheeses.
What You Need
Original recipe yields 4 servings
2 cups farfalle (bow-tie pasta), uncooked
1/4 cup KRAFT Zesty Italian Dressing
4 slices OSCAR MAYER Bacon, chopped
1 cup chopped onion s
8 asparagus, cut into 1/2-inch pieces, blanched
4 plum tomatoes, chopped
1/4 tsp. crushed red pepper
1 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook pasta as directed on package, omitting salt; keep warm. Heat dressing in large skillet on medium-high heat. Add bacon and onions; cook 8 to 10 min. or until bacon is crisp and onions are tender.
Add asparagus, tomatoes and red pepper; cook 5 min. or until asparagus is crisp-tender.
Drain pasta. Immediately toss with vegetable mixture and mozzarella. Sprinkle with Parmesan.
Serve this main dish with a mixed green salad for a quick and tasty weekday meal.
Best of Season
When buying asparagus choose firm bright green stalks with tight tips.
To blanch asparagus, plunge into boiling water 2 to 3 min.; then plunge into cold water to stop the cooking process.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.