Bacon Pasta Primavera

Ingredients

  • 8 slices Braum’s Bacon*
  • ½ medium white, red, or yellow onion, chopped*
  • 10 asparagus spears, chopped*
  • 1 red or orange bell pepper, chopped*
  • ½ head of broccoli, chopped
  • 5 Tbsp. Braum’s Salted Butter*
  • 1 tsp. minced garlic*
  • 1 (16-oz.) package penne pasta*
  • 1 ½ -2 cups Braum’s Heavy Whipping Cream*
  • 1 tsp. lemon zest
  • 1 ½ – 2 cups Parmesan cheese
  • Pepper to taste

Instructions

  1. Prepare pasta according to package al dente instructions.
  2. Reserve one cup of pasta water for use later. Drain and set aside.
  3. Slice bacon into ½-inch pieces and cook in a large skillet over medium-high heat.
  4. Once pieces are browned and crisp, remove from skillet and place on a paper towel covered plate or platter. Set aside.
  5. Reserve about 1 tbsp. of bacon grease for sautéing vegetables.
  6. In the same skillet, melt 2 Tbsp. of butter on medium-high heat and add onion.
  7. Cook until slightly softened and add garlic. Cook for another minute.
  8. Add asparagus and broccoli and cook for 1 to 2 minutes – vegetables should retain their crispness.
  9. Remove the vegetables from the skillet and set aside on a plate or platter.
  10. Add bell pepper and cook for another minute and then transfer to the plate with the other vegetables.
  11. Once the vegetables are removed from the skillet, reduce heat, melt the remaining butter and add heavy cream (up to 2 cups, depending on how much sauce you want).
  12. Bring to a slight simmer and use a wooden spoon or spatula to scrape remaining drippings from the skillet into the sauce.
  13. Add up to 1 cup of shredded parmesan to make it creamier.
  14. Add vegetables and pasta back in and combine ingredients gently. Heat thoroughly.
  15. Add lemon zest, pepper, and top with parmesan cheese.
  16. Serve immediately.