Fusilli With Asparagus And Bacon Recipe Epicuriouscom

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FUSILLI WITH BACON



Fusilli With Bacon image

A quick and easy meal best prepared as required.Cooking time given does not include the cooking of the pasta.You could add more cream or sub it with stock or a tomato based pasta sauce.

Provided by katew

Categories     Kid Friendly

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

500 g fusilli
4 slices bacon, cut into thin strips
1 small onion, finely chopped
1 garlic clove, crushed
1 cup frozen green pea
2 tablespoons chopped fresh parsley
salt and pepper
3/4 cup cream, I use lite cream
cheese, your choice, to serve

Steps:

  • Cook pasta until al dente. Cover and set aside.
  • Cook bacon, onion and garlic in frypan. Cook until bacon is crispy.
  • Stir in cream, peas and parsley. Simmer uncovered for 4 minutes.
  • Add cream mixture to pasta. Stir over heat till combined and warmed through. Season to taste.

Nutrition Facts : Calories 735.3, Fat 26.1, SaturatedFat 12.4, Cholesterol 65.2, Sodium 252.3, Carbohydrate 101.9, Fiber 5.8, Sugar 5, Protein 22

FUSILLI WITH COLLARDS, BACON, AND GARLIC



Fusilli with Collards, Bacon, and Garlic image

Categories     Garlic     Onion     Pasta     Quick & Easy     Bacon     Winter     Collard Greens     Gourmet

Yield Serves 4

Number Of Ingredients 9

1 pound collards, coarse stems discarded and the leaves washed well and chopped coarse
1/4 pound sliced bacon, cut into 1/2-inch pieces
4 large garlic cloves, chopped fine
1 large onion, sliced thin
1/4 teaspoon dried hot red pepper flakes
1/3 cup olive oil
3/4 pound fusilli (spiral-shaped pasta)
1 tablespoon red-wine vinegar
freshly grated Parmesan as an accompaniment

Steps:

  • In a kettle of boiling water boil the collards for 10 minutes, drain them in a colander set over a large bowl, and return the cooking liquid to the kettle. In a large skillet cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl. Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderately low heat, stirring, until the onion is softened and the garlic is golden brown. Bring the cooking liquid to a boil, in it boil the fusilli until it is al dente, and drain the fusilli well. To the skillet add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well. Season the fusilli with salt and pepper, divide among 4 bowls, and sprinkle each serving with some of the Parmesan.

FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO



Fusilli in Creamy Vegan Asparagus Pesto image

Cashews make this creamy asparagus pasta sauce rich without any cream. Try this vegan pasta recipe if you're looking to cook with cholesterol in mind.

Provided by Joy Manning

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 garlic clove
⅓ cup cashews
1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt, plus more
1 cup packed basil leaves (1 oz.), plus more for serving
1 lb. asparagus, trimmed, cut into thirds, divided
⅓ cup olive oil
2 Tbsp. fresh lemon juice
12 oz. whole wheat fusilli

Steps:

  • Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
  • Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for 1 minute less than package directions. Add remaining asparagus and cook for 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
  • Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.

ASPARAGUS, BACON, AND FRISéE SALAD



Asparagus, Bacon, and Frisée Salad image

Categories     Salad     Leafy Green     Pork     Quick & Easy     Bacon     Asparagus     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 6

5 slices bacon (about 1/4 pound)
1/2 pound asparagus
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1/2 head frisée (French curly endive) or 1/4 head chicory (curly endive)

Steps:

  • In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2-inch-thick pieces, leaving about 2 inches of tops intact.
  • In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisée or chicory into bite-size pieces and add to dressing with asparagus and bacon. Toss salad to combine.

ASPARAGUS WITH BACON AND ONION



Asparagus with Bacon and Onion image

Provided by Dorie Greenspan

Categories     Onion     Pork     Vegetable     Appetizer     Side     Sauté     Quick & Easy     Lemon     Bacon     Asparagus     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

3 slices bacon, cut into 1/4-inch pieces
1/2 small onion, cut into 1/4-inch cubes
2 teaspoons hazelnut oil or walnut oil
1 teaspoon fresh lemon juice
24 stalks of asparagus, trimmed

Steps:

  • Cook bacon in large skillet until crisp; transfer to paper towels. Pour off all but 1 teaspoon drippings from skillet. Return bacon to skillet; mix in onion. Remove from heat. Whisk oil and lemon juice in small bowl; season with salt and pepper.
  • Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Transfer to paper towels to drain, then place in large bowl. Add dressing; toss. Arrange on platter. Stir bacon mixture over medium-low heat about 3 minutes; spoon atop asparagus.

FUSILLI WITH SPINACH, ASPARAGUS, AND ASIAGO CHEESE



Fusilli With Spinach, Asparagus, and Asiago Cheese image

Make and share this Fusilli With Spinach, Asparagus, and Asiago Cheese recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fusilli
1/4 cup olive oil
1 garlic clove, minced
1 (9 ounce) bag fresh spinach, roughly chopped
1 lb asparagus
1 cup about 3 1/2-ounces grated asiago cheese
1/2 cup grated parmesan cheese
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
  • Microwave the asparagus with a little bit of water for about 2:30 minutes or until bright green and tender. Drain and then cut into bite-sized pieces.
  • Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and cook until the spinach wilts, about 2 more minutes. Add the asparagus and cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine. Transfer the pasta to a serving plate and serve.

Nutrition Facts : Calories 639.5, Fat 19.3, SaturatedFat 4.5, Cholesterol 11, Sodium 851.2, Carbohydrate 93.4, Fiber 7.6, Sugar 4.9, Protein 24.5

ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON



Zucchini, Corn, and Basil Fusilli with Bacon image

Provided by Melissa Roberts

Categories     Pasta     Quick & Easy     Dinner     Basil     Bacon     Corn     Zucchini     Gourmet     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

6 bacon slices
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto
Accompaniment:
Grated Parmigiano-Reggiano

Steps:

  • Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
  • Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
  • Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
  • Top with crumbled bacon and a generous amount of freshly ground pepper.

FUSILLI WITH LEMON CREAM SAUCE, ASPARAGUS, AND PEAS



Fusilli With Lemon Cream Sauce, Asparagus, and Peas image

From Cooking Light, August 2007. This is a pretty fresh pasta dish that can be on the table in a flash.

Provided by IngridH

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces fusilli
1/2 lb asparagus, sliced
1 cup peas (frozen work great, thaw before using)
1 tablespoon butter
1 garlic clove, minced
1 cup vegetable broth
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 dash cayenne pepper (to taste)

Steps:

  • Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
  • Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them).
  • In a skillet, melt the butter over medium heat.
  • Add the garlic and cook for 1 minute.
  • Combine broth and cornstarch, add to pan and bring to a boil.
  • Cook, stirring, until broth starts to thicken, about 1 minute.
  • Remove from heat and add cream, juice, salt, and peppers.
  • Stir to combine.
  • Add pasta and vegetables to the sauce, tossing gently to coat.
  • Serve immediately.

Nutrition Facts : Calories 358, Fat 11.3, SaturatedFat 6.6, Cholesterol 34.8, Sodium 336.5, Carbohydrate 53.5, Fiber 5.3, Sugar 5, Protein 11.5

STIR-FRIED ASPARAGUS WITH BACON AND CRISPY SHALLOTS



Stir-Fried Asparagus With Bacon and Crispy Shallots image

Quickly sauté spring asparagus and top with bacon, crispy fried pickled shallots, and Chinese white soy sauce.

Provided by Jonathan Wu

Categories     Bon Appétit     Asparagus     Vinegar     New York     Shallot     Soy Sauce     Cornmeal     Bacon

Yield Serves 4

Number Of Ingredients 12

1/4 cup black vinegar
1/4 cup sherry vinegar
2 small shallots, thinly sliced into rings
4 ounces slab bacon, cut into 1x1/4-inch pieces
1 tablespoon vegetable oil, plus more for frying (about 3 cups)
1/4 cup all-purpose flour
1/4 cup fine-grind cornmeal
Kosher salt
1 pound asparagus, trimmed, thinly sliced on a diagonal
1 tablespoon white soy sauce
Special Equipment
A deep-fry thermometer

Steps:

  • Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry.
  • Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5-7 minutes. Transfer to paper towels. Pour off fat; reserve for another use (scrambled eggs!). Wipe out skillet; reserve.
  • Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot. Heat over medium-high until thermometer registers 300°F. Whisk flour and cornmeal in a shallow bowl. Dredge shallots in flour mixture, shaking off excess. Fry, tossing occasionally, until golden and crisp, about 3 minutes. Transfer to paper towels; season with salt.
  • Heat reserved skillet over medium-high. Swirl remaining 1 Tbsp. oil in pan to coat (this keeps food from sticking); pour out excess. The oil should be shimmering-if it's not hot enough, the asparagus will steam not caramelize. Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute. Add bacon and 1 Tbsp. water; cook, tossing, until asparagus is cooked through, about 30 seconds. Add soy sauce; toss to coat. Serve topped with shallots.

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