Creamy Lemon Parmesan Penne with Asparagus and Bacon

This creamy pasta bake is the ultimate weeknight comfort food. Tender penne pasta is tossed with crispy bacon, fresh asparagus and a luscious lemon-cream sauce, then topped with golden Parmesan and baked to perfection. It’s an easy, one-dish meal that comes together in no time.

The combination of tangy lemon, salty bacon and rich cream sauce creates a balanced, irresistible flavor. Serve it family-style straight from the baking dish for a dinner that’s sure to earn you plenty of compliments.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Bring a large pot of salted water to a boil. Lightly coat an 8×8-inch baking dish with nonstick spray. Place bacon on a baking sheet and roast on the top rack until crispy, 10-15 minutes. Transfer to a paper towel-lined plate; once cool, roughly chop.
2. Add penne to the boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain.
3. Trim the woody ends from asparagus and cut into 1-inch pieces. Halve, peel and finely dice the onion. Peel and mince the garlic. Zest the lemon, then quarter it.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add asparagus and onion; season with salt and pepper. Cook until lightly browned and tender, 4-6 minutes. Add garlic and cook until fragrant, 30-60 seconds more.
5. Return the drained penne to the empty pot. Add the cooked vegetables and half the chopped bacon. Stir in stock concentrate, sour cream, cream sauce base, juice from half the lemon and a pinch of lemon zest. Mix well, adding reserved pasta water as needed to create a creamy sauce.
6. Transfer the pasta mixture to the prepared baking dish. Sprinkle evenly with Parmesan. Bake on the top rack until the cheese melts, 3-5 minutes. Top with remaining chopped bacon.
7. Let the pasta bake rest for 5 minutes before serving. Serve family-style from the baking dish with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni or fusilli works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of milk to restore creaminess.

Can I make this dish vegetarian?

Absolutely! Omit the bacon and use vegetable stock concentrate instead of chicken. Add a pinch of smoked paprika for a smoky flavor.