Makeover Rigatoni With Bacon And Asparagus

• 1 pound fresh asparagus, trimmed and coarsely chopped
• 1 package (16 ounces) rigatoni
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2/3 cup half-and-half cream
• 1/2 cup shredded part-skim mozzarella cheese
• 8 bacon strips, cooked and crumbled
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• 1/8 teaspoon coarsely ground pepper
• 1/4 cup grated Parmigiano-Reggiano cheese

1. Fill a 6-qt. stockpot 3/4 full with water; bring to a boil. Add asparagus; cook, uncovered, 3 minutes or until tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry.
2. Return water to a boil; cook rigatoni according to package directions. Meanwhile, in a small saucepan, heat butter and oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened. Stir in mozzarella cheese until melted.
3. Drain rigatoni; return to pan. Stir in asparagus, bacon, parsley, salt, pepper and cream sauce. Sprinkle with Parmigiano-Reggiano cheese.

fresh asparagus, rigatoni, butter, olive oil, garlic, cream, mozzarella cheese, bacon, fresh parsley, salt, ground pepper, cheese

Taken from www.tasteofhome.com/recipes/makeover-rigatoni-with-bacon-and-asparagus/ (may not work)