Spring Pasta with Asparagus Spinach & Bacon | Oklahoma State University

Ingredients

• 8 ounces whole grain pasta, uncooked
• 1 tablespoon canola oil
• 1/2 cup chopped sweet onion
• 1 pound asparagus, tough ends removed, cut in 1-inch pieces
• 1 cup fat-free, reduced sodium chicken or vegetable broth
• 4 cups fresh spinach, coarsely chopped
• 1/4 cup Parmesan cheese, shredded
• 1/4 teaspoon black pepper
• 2 slices cooked bacon, crumbled or imitation bacon bits