Pasta is one of my go-to meals on a busy night. I especially love cooking it in spring and summer, when there are so many fresh ingredients to use! This quick Spring Asparagus, Lemon, & Bacon Pasta recipe is so easy to make! In the time it takes to cook the pasta, you can have the base for the sauce ready. A quick mix of fresh ingredients and dinner is on the table! My husband claims this dish is better than many pasta dishes you would order at a restaurant, so give it a try!!
What makes this Asparagus, Bacon, & Lemon Pasta so good?!
Well, let’s see. It is bowtie pasta (my kids’ favourite) with bacon, parmesan cheese, cream, and lots of veggies. Add a little lemon and basil, and it sounds just about perfect!
Of course, you can change up the veggies with whatever is in season when you make it.
It would be delicious with roasted red peppers and frozen peas in the colder months. Or when asparagus season is over, you could add zucchini and green beans. This dish would be wonderful topped with a heaping pile of arugula as well. The possibilities are endless!
This Spring Asparagus, Lemon, & Bacon Pasta dish really only takes minutes to throw together, as long as you are somewhat organized and prep your ingredients.
The ingredients are fairly inexpensive, but if you wanted to save more money, you could substitute garbanzo beans for the bacon, and use half cream/half chicken stock. Buying vegetables in season will also help reduce costs.
A note on Parmesan Cheese…
Many people like to use the pre-grated parmesan cheese. I also have that in my fridge! I use if for very, very quick pasta and sauce dinners when I’m not too picky about flavour. However, I do recommend keeping some whole parmesan wedges in your fridge. Use them for recipes that are a bit special, in caesar salads, etc.
Real parmesan cheese keeps for a long time in the fridge if stored properly (ie. wrapped in wax/parchment paper, then plastic wrap). When you have used it all up, don’t throw out the rind!! Add it to soups for added flavour! Also, a little parm goes a long way, so although it can be expensive, it should last you a long time 🙂
A few hints while making your
Asparagus, Bacon, & Lemon Pasta :
1.Prepare all your ingredients before you begin. Wash and chop your asparagus and peas, garlic and onion. I save time by buying chopped garlic at Costco, which I use when I am super busy to save time. Wash and halve your tomatoes and zest your lemon. Wash your spinach and grate your parmesan. With everything ready on your cutting board, cooking will only take about 10 minutes!
2. While completing step 1 of the recipe, also complete steps 3,4, & 5. This means that while the pasta water is heating up, and when the pasta is cooking, cook the bacon in the skillet. When the bacon is cooked and removed, cook the rest of the sauce in that skillet (no need to clean it out, just drain some of the bacon fat out first).
3. When your pasta has only about 2 minutes left to cook, toss in your asparagus and peas. This saves time, as you don’t have to cook them separately. Simply drain the whole pot when done and add to your skillet!
You don’t need to chop the cooked bacon with a knife, just crumble it roughly in the paper towel it is draining on, and dump it in the skillet when it’s time.
4. Measurements in this recipe are an estimation. Feel free to adjust as needed for your taste!
This pasta is best served fresh, so serve immediately. However, it does make a great lunch to take to work the next day and smells amazing. Your coworkers will want the recipe 😉
Spring Asparagus, Lemon, & Bacon Pasta
Ingredients
- 1 lb bowtie pasta
- 1 bunch asparagus, ends removed, cut into approx. 1″ pieces
- 1 cup green snap peas, cut into approx. 1/2″ pieces or use 1 cup frozen peas, if desired
- 8-9 slices humanely-raised bacon
- 1/2 cooking onion, chopped
- 3 cloves garlic, finely chopped
- 2 cups grape tomatoes, halved
- 1 cup 35% cream May use 18% or table cream, if desired
- 1 1/2 cups baby spinach leaves
- 1/2 tbsp lemon, zested (approx. 1 lemon)
- 1 tbsp fresh lemon juice (approx. 1/4 of a lemon)
- 1/3 cup freshly grated parmesan
- 1/2 tsp sea salt, or to taste
- 1/2 tsp freshly ground pepper, or to taste
Optional Ingredients
- fresh basil leaves, torn
- extra virgin olive oil
- chili flakes
Instructions
- Bring a large pot of salted water to a boil over high heat. Cook bowtie pasta according to package directions. **TWO MINUTES BEFORE PASTA IS FINISHED, ADD CHOPPED ASPARAGUS AND PEAS TO THE POT to cook with the pasta.
- Reserve 1 cup of starchy pasta water for later, then drain pasta and vegetables in to a colander.
- (While preparing pasta) In a large skillet, cook bacon over medium heat until crispy. Remove bacon to a paper towel-lined plate to cool. Drain bacon fat from pan, leaving approx. 1 tsp in pan.
- Add chopped onion to skillet. Cook to soften for 2 minutes. Add chopped garlic and grape tomatoes. Cook for 1 minute (be careful not to burn the garlic).
- Pour cream into skillet with tomatoes and onions. Bring to a boil, stirring. Reduce heat and simmer for approx. 3 minutes to reduce slightly.
- Add boiled pasta, asparagus, and peas to skillet. Stir in fresh spinach, lemon zest, lemon juice, parmesan, crumbled bacon, and pepper. If sauce is too thick, add some starchy pasta water to loosen.
- Taste and adjust lemon, salt, and pepper as desired.
- If desired, serve pasta with torn basil leaves, crushed chili flakes, additional parmesan, and a drizzle of olive oil over top.
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