*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Really very good. I came across this recipe when I was looking for something to make when I received some fresh picked asparagus. I love arugula and was intrigued when I came across this recipe. My husband hit the nail on the head when he said it was very fresh tasting and light. Delicious! Thanks for sharing.
I LOVE THIS RECIPE!! Of course anything with bacon or asparagus or arugula is awesome and this one has them all! I usually add some white wine and then grated parm before serving. Serve with a crusty bread and you're good to go.
This is a fantastic and easy recipe. I wanted to make this recipe a main dish so I added sliced chicken breast and chopped mushrooms. I also rounded it off with a dash of white wine and freshly ground pepper. It was wonderful!
From the perspective of not being an asparagus lover I have to say..this was great! I doubled the garlic and sauteed the asparagus a couple of minutes more than called for. Skipped the olive oil entirely and used the bacon drippings for cooking the veggies. Very light tasty. I served it with citrus-marinated chicken but probably will skip that in the future and just go for the pasta. Thanks for the yummy combination of flavors!
My entire family enjoyed this recipe. Even the kiddos. I used a flavored fettuccini that I had on hand and that made it even better. I cut the bacon smaller than in half and will cut it even smaller next time. YUMM-Y
I used zucchini instead of asparagus. 2 lemons made just over 1/4 cup of juice I did not use the olive oil in the cooking of zucchini but put it in w/ the lemon juice and added salt and pepper - mixed and poured over. I recommend to crumble the bacon for more all around flavor. The bites of just pasta were somewhat bland but my husband says it's a nice summery dish.
I purchased the first of the spring arugula at our local farmer's market today and decided to make this for supper. It was delicious! The only change I made was I used a chopped onion instead of the garlic. I am allergic to garlic. I sauteed the onion until almost carmelized. Will definitely make this one again. It was quick too.
I can't imagine any pasta/vegetable combo that wouldn't be colorful and delicious. This version was particularly "spring-like." And what elevates this version - it has bacon in it of course! Ohhhh BOY what fantastic flavor that added particularly since I left in a little of the bacon fat as well. Had it not been for the fact that this was a little heavy on the lemon juice I would have easily rated it five stars. I used only half the amount called for and it was still plenty lemony. A good sprinkling of freshly grated Parmesan upon serving made this perfect.
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