Crisp-tender asparagus spears, crispy bacon and a zesty dressing are part of what makes this springtime pasta toss a colorful, flavorful dish.
What You Need
Original recipe yields 4 servings
2 cups elbow macaroni, uncooked
1 lb. fresh asparagus spears, cut into 1/2-inch lengths
1/4 cup KRAFT Zesty Italian Dressing, divided
1 cup cherry tomatoes, halved
3 green onions, chopped
1/4 tsp. crushed red pepper
8 slices OSCAR MAYER Fully Cooked Bacon, cut into 1/2-inch pieces
1 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook macaroni in large saucepan as directed on package, omitting salt. Place cut asparagus into colander and drain pasta over it.
Heat 2 Tbsp. dressing in large nonstick skillet; add tomatoes and onions; cook 2 min. or until heated through, stirring frequently. Add crushed red pepper and bacon; mix well.
Drain pasta. Add to skillet with remaining dressing and mozzarella; mix well. Top with Parmesan.
Serve this main dish with a mixed green salad for a quick and tasty weekday meal.
How to Blanch Asparagus
To blanch the asparagus, plunge it into boiling water; cook 2 min., then immediately plunge it into cold water to stop the cooking process.
Best of Season
Choose asparagus with firm tight green stalks and tight tips.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 5g
* 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.