Rigatoni with Bacon and Asparagus

This was good!

It had two of my favorite things, asparagus and bacon.

Yum!

Rigatoni with Bacon and Asparagus

3 cups uncooked GF rigatoni or spiral noodles

1 lb. fresh asparagus, trimmed and coarsely chopped

6 bacon strips

2 garlic cloves, minced

2 T. butter

2/3 cup half-and-half

1/2 cup shredded mozzarella cheese

1/2 t. salt

1/4 cup grated Parmesan cheese

Cook noodles according to package directions.

In a large pan, bring 2 cups water to boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

Place bacon strips on a paper-towel covered plate. Cook bacon for 3 minutes, turn and cook for 3 more minutes. If not to desired crispness, turn and cook 2 more minutes. Crumble and set aside.

Saute garlic in butter until tender. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened.

Stir in mozzarella cheese until melted. Drain rigatoni; add to pan. Stir in the salt, asparagus, bacon and parmesan cheese.