Cheesy Asparagus Pasta
(recipe modified from Delish)
Yields: no more than 4
INGREDIENTS
4 slices bacon,
2 cloves Garlic, Chopped
1 box of rigatoni
2 1/2 c. low-sodium vegetable broth
2 c. chopped asparagus
1 cup 1/2 c. Belsoy (1 1/2 Belsoys)
1 1/2 c. grated cheddar cheese
1/4 c. freshly grated Parmesan
kosher salt
Freshly ground black pepper
cook the bacon in a pan. make sure to lay bacon on a plate with scott towel afterwards.
cook the pasta in boiling water until desired texture.
in a large pan, heat some butter. Add the asparagus and the garlic to the pan. Cook for a few minutes to soften the asparagus.
Add about 1 cup - 1 cup 1/2 of broth to the pan and bring to a boil. Cook until most of the broth has dissolved.
Slowly add in the Belsoy bit by bit. Then add the cheddar cheese bit by bit, and 1/2 the parmesan cheese (keep the rest to top off when it's ready).
If it is too think and doesn't make enough sauce, add more broth. The sauce should be very thick and rich.
Add the bacon. Season with salt and pepper.
Put the pasta in your plate (don't put into the pan with the sauce, or there will be barely no sauce left as the pasta will soak it all up). Then add the sauce and the rest of the parmesan cheese.
