Linguine with Asparagus, Parmesan, and Bacon

Another quick and healthy one :)

3 cups (1 inch) sliced asparagus (about 1 pound)
1 (9oz) package refrigerated linguine
4bacon slices (uncooked)
1 cup chopped onion
2 teaspoons bottled minced garlic
1 teaspoon dried oregano
2 cups grape or cherry tomatoes
3/4 cup fat/free, less-sodium chicken broth
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
1/2 cup (2oz) preshredded Parmesan cheese

Cook asparagus and pasta according to pasta package directions, omitting salt and fat. Drain; set aside.

Cook bacon in a large nonstick skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving the 2 teaspoons drippings in pan. Crumble bacon. Add onion, garlic and oregano to drippings in the pan; saute 4 minutes or until onion is lightly browned. Add tomatoes; cook 2 minutes. Add broth; bring to a boil. Stir in butter, salt, and pepper; remove from heat. Place asparagus mixture in a large bowl; add tomato mixture and juice, tossing well. Top with bacon and shredded cheese. Garnish with shaved Parmesan, if desired.

4 servings