Linguine with Asparagus, Parmesan, and Bacon

Ingredients

• 3 cups asparagus sliced (1-inch) ( 1 pound)
• 4 slices bacon uncooked ()
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons bottled garlic minced
• 1 tablespoon butter 
• 2 cups cherry tomatoes 
• 0.8 cup less-sodium chicken broth fat-free
• 2 tablespoons juice of lemon fresh
• 9 ounce pasta refrigerated
• 1 cup onion chopped
• 1 teaspoon oregano dried
• 2 ounces preshredded parmesan cheese 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Cook asparagus and pasta according to pasta package directions, omitting salt and fat.
2. Drain; set aside.
3. Cook bacon in a large nonstick skillet over medium-high heat until crisp; cool slightly.
4. Remove bacon from the pan, reserving 2 teaspoons drippings in pan. Crumble bacon.
5. Add onion, garlic, and oregano to drippings in the pan; saut 4 minutes or until onion is lightly browned.
6. Add tomatoes; cook 2 minutes.
7. Add broth; bring to a boil. Stir in butter, salt, and pepper; remove from heat.
8. Place asparagus mixture in a large bowl; add tomato mixture and juice, tossing well. Top with bacon and shredded cheese.
9. Garnish with shaved Parmesan, if desired.