1598. WHOLE GRAIN PENNE with ASPARAGUS and CRISPY BACON

1 box whole grain penne
3 tablespoons extra virgin olive oil
1 clove garlic
1 pound pound asparagus, sliced thin on a diagonal
1 pint cherry tomatoes
1 cup bacon, julienne
salt (to taste)
freshly ground black pepper (to taste)

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 penne according to the package directions and drain. Remove the crushed garlic clove from the skillet. Add the cooked penne and bacon; toss well before serving.


bacon recipe courtesy of: Barilla America, Inc., Guard Building, 3311 East Lincolnway, Ames, Iowa