Sun-dried Tomato, Asparagus & Bacon Pasta

Cook pasta according to package directions. When done drain it and set it aside.

In a large cast iron skillet over medium heat add bacon and cook until crispy and brown. When done, remove it from the skillet, place on some paper towels, and set aside. Drain grease.

Return skillet to stove and add oil, onions and garlic. Cook the mixture for 2 minutes over medium high heat. Add in chicken stock, and all the spices. Bring to a simmer and let it cook for 10 minutes. Taste broth and adjust seasonings (you’ll want it a little strong because lots of good stuff is going into the broth).

After 10 minutes of simmering the broth mixture, add asparagus and mushrooms. Cook another 10 minutes. Add sun-dried tomatoes and pasta once veggies are crisp/tender. Toss well and sprinkle with crumbled bacon and Parmesan cheese.

Serve with crusty garlic bread and enjoy!