Asparagus, Pasta, Bacon...OH MY!

I have been saving this dish for a rainy day!  Ok, not really.  I just haven't had a chance to put this all together and as you can see, today, April 10th, I am putting some much love into my bloggie!  

This recipe was YUMO!  It was full of flavor.  It was easy to make.  It pleased the non-Weight Watchers family member (hubby).  It will be enjoyed again at this homestead!  

Penne with Asparagus and Bacon

8 points+ per 1 1/2 cup servings

Serves 6 people generously 

*adapted from weightwatchers.com

1 pound(s) uncooked asparagus, thin-variety, trimmed, cut into bite-size pieces 

12 oz uncooked whole-wheat pasta, penne

1 cup(s) cherry tomatoes, chopped

2 Tbsp parsley, fresh, chopped  

1 1/2 tsp balsamic vinegar 

3 slice(s) uncooked reduced-fat bacon, cut into small pieces

1/2 cup of egg beaters (or 2 large eggs slightly beaten)    

1/2 tsp table salt

1/4 tsp black pepper, freshly ground   

2 Tbsp reduced-fat sour cream

• Fill a large pot with water; bring to a boil. Add asparagus; cook for 2 minutes. Remove asparagus with a slotted spoon; immediately submerge in cold water to stop them from cooking. Drain cold water; set aside.
  
  
  
   
  
  
• Cook pasta according to package directions using the same boiling water. When pasta is done, drain but reserve 1 cup of cooking water. 
  
  
• Meanwhile, in a small bowl, combine tomatoes, parsley and vinegar; season to taste 
  with salt, if desired.
  
  
  
  
  
• Set a large skillet over medium heat; cook bacon to desired doneness. Remove bacon with a slotted spoon so it drains but leaves bacon drippings in pan.
  
  
  
   
  Add cooked pasta to pan; toss to coat thoroughly and remove pan from heat.
  
  
• Add eggs, salt and pepper to pan; toss well to coat. Stir in sour cream, cooked bacon and about 1/2 cup pasta water (or more to taste ) to loosen sauce, if desired.
  
  
  
  
  
• Stir in tomato mixture  and asparagus.  Gently toss and serve immediately. 
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• Yields about 1 1/2 cups per serving.