Bacon Asparagus Cajun Pasta

• Meat

  • 4 slices Hickory smoked bacon, uncured

• Produce

  • 8 cups Baby spinach, fresh
  • 4 cloves Garlic

• Pasta & Grains

  • 8 oz Rigatoni pasta

• Baking & Spices

  • 4 tsp Cajun spice

• Dairy

  • 1 1/4 cup Heavy cream
  • 1 cup Parmesan, grated fresh

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Other

  • 12 Stems asparagus rough ends removed and cut in bite size pieces

Found on smalltownwoman.com

Description

Ingredients

• 8 ounces rigatoni pasta
• 4 slices uncured hickory smoked bacon coarsely chopped
• 12 stems asparagus rough ends removed and cut in bite size pieces
• 4-6 cloves garlic minced
• 8 cups fresh baby spinach
• 1/2 cup dry white wine
• 1 1/4 cup heavy cream
• 4 teaspoons Cajun spice
• 1 cup grated fresh Parmesan

Directions

• Cook pasta according to box instructions and drain well.
• In large skillet over medium heat add bacon pieces. Cook for 8 minutes. Add asparagus and cook for 8 minutes. Reduce heat and add garlic and cook for 1 minute. Add spinach and cook just until slightly wilted. Remove to plate.
• Using same skillet pour in wine scraping bottom to remove browned bacon bits. Add cream, Cajun spice and simmer to desired thickness stirring frequently. Slowly add Parmesan cheese and stir until melted and smooth. Add bacon/asparagus mixture and drained rigatoni. Serve immediately.