Whole Grain Penne with Asparagus and Tomatoes and |
| Name: |
Tania Garcia |
| Base: |
Fort Hood |
| Recipe: |
Whole Grain Penne with Asparagus and Tomatoes and Bacon
Ingredients
1 box whole grain penne
3 tablespoons extra virgin olive oil
1 clove garlic
1 pound asparagus, sliced thin on a diagonal
1 pint cherry tomatoes
1 cup bacon, crushed
To taste salt
To taste freshly ground black pepper
Directions
Bring a large pot of water to a boil.
Heat a medium sized skillet over medium heat and add the oil. Crush garlic gently with the side of a knife; add to the skillet and sauté for 2 minutes.
Add the asparagus and tomatoes to the skillet; season with salt and pepper.
Sauté the bacon in a separate skillet until crispy. Drain excess fat from bacon.
Cook the whole grain penne according to the package directions and drain.
Remove the crushed garlic clove from the skillet. Add the cooked whole grain penne and bacon; toss well before serving.
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