Description
Scrumptious pasta in lemon and brown butter sauce with bacon and capers topped with fresh asparagus.
Ingredients
- ½ teaspoons Salt (For Cooking The Pasta)
- 2 cups Dry Mini Bow Tie Pasta
- 3 Tablespoons Butter
- 1 Lemon, Juiced
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Dried Red Pepper Flakes
- 5 dashes Ground Black Pepper
- 6 dashes Salt (or Salt To Taste)
- 1 cup Light Cream
- ¼ cups Cooked Crumbled Bacon Pieces
- 2 Tablespoons Capers
- ½ cups Chopped Fresh Asparagus
- 3 Drizzles Of Olive Oil
Preparation
In a large pan, boil water and add salt. Add the pasta and cook according to package instructions for al dente. Drain and set aside.
Heat a large skillet on low to medium heat and add the butter. Continuously stir as the butter melts. Continue to stir as the butter starts to foam and turn a golden color. Then add the lemon juice, garlic powder, red pepper flakes, salt and pepper. Stir together. Add the cream, bacon, capers and stir. Taste test the sauce and add more salt if needed. Add the cooked pasta and stir so the pasta is coated with the cream sauce. Top with the asparagus and olive oil. Serve while hot.
