Quick and Easy Summer Pasta

Serves 4

1/2 A Box of Angel Hair Pasta, I used whole grain.
6 C Water
2 TBSP Salt

6 OZ of Bacon, I used thick cut, applewood smoked bacon.
1 Small Onion, Sliced
2/3 Cloves of Garlic, Diced
1 LB of Asparagus, Ends Cut and Quartered
1/2 LB Baby Portobello Mushrooms, Sliced
1/2 C White Wine, a drier wine with not much sweetness like a Sauvignon Blanc.
1 TSP Red Pepper Flakes
Parmesan Cheese, Grated

1. In a large, deep pan, turn heat on to medium and add bacon. Cook both sides for about a total of 8-10 minutes. Once done, put on plate with paper towel to drain off fat and then cut into pieces.

** Tip: Cook bacon on medium heat to reduce the risk of splatter and for the fat to cook out, so it will not stick to the pan.

2. Bring salt water to a boil on high heat and then add pasta and cook for about 4 minutes.

3. While you are waiting for the water to boil, drain the bacon fat out of the pan, but leaving the pan coated and on medium heat. In the pan, add the onion and garlic and cook until the onions is opaque which is about 3/4 minutes.

4. Next, add the asparagus and let it cook for 4-5 minutes and then add mushrooms and white wine. Cook for another 5-10 minutes until the alcohol is cooked out.

5. Then add the red pepper flakes, pasta, and bacon to the pan and mix it all into the vegetables.

6. Finally serve up and add the parmesan cheese if you would like and enjoy!