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Red, White And Green Rotini With Bacon

pasta, ham

3 cups rotini
2 tablespoons vegetable oil
1 shallot; chopped fine
1 large clove garlic; chopped fine
1 pound asparagus; trimmed and cut diagonal
1 package sliced back bacon; cut into 1/4-inch strips
1/2 cup chicken stock
1 small red bell pepper; julienned
salt and pepper

Cook rotini in large amount of boiling salted water until tender; drain and return to pot. Meanwhile, heat oil in large heavy frypan over medium-high heat. Add shallot and garlic; sauté for 30 seconds. Add asparagus and bacon; sauté for 3 minutes or until asparagus is almost tender. Add stock and red pepper; cover and cook for 2 minutes. Uncover and cook for 1 minute or until vegetables are tender-crisp. Add asparagus mixture to pasta and toss. Add salt and pepper to taste. Serve with bread.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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