Asparagus and Turkey Bacon Alfredo

I found this recipe in the May edition of Taste of Home Healthy Cooking magazine and modified it to suit me for dinner tonight. The tasty flavors and different textures in this dish make it the perfect spring pasta dinner; not to mention the delicious cheese sauce!


Asparagus and Turkey Bacon Alfredo

soy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free


  • 1 package whole wheat rigatoni pasta
  • 1 lb fresh asparagus (about 12 stalks), trimmed and chopped
  • 5-6 strips turkey bacon
  • 1 garlic clove, minced
  • 1 1/2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 cup half-and-half cream
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1 tsp freshly cracked pepper

Cook pasta according to package directions. In separate pan bring about 2 cups of water to a boil. Add asparagus, cover, and boil for 3-4 minutes. Drain and immediately place asparagus in a bowl of ice water to cool. Drain and pat dry. In skillet, cook bacon until brown. Chop bacon up into bite-size pieces and set aside. Sauté garlic in skillet with butter and oil. Add cream and allow to simmer for 3-4 minutes. Stir in mozzarella cheese. Add cheese mixture, bacon, and asparagus to pasta and mix well. Stir in Parmesan cheese and black pepper. Serve hot.


What’s your favorite way to eat asparagus this spring?

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