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Ingredients

300g dried angel hair pasta
1 tablespoon olive oil
1 x 125g pkt 97% fat-free rindless bacon, thinly sliced
3 anchovy fillets, drained, chopped
3 zucchini, thinly sliced
1 bunch asparagus, woody ends trimmed, cut into 1cm lengths
3 garlic cloves, crushed
3 ripe tomatoes, finely chopped
75g (1/4 cup) extra light cream cheese
1 tablespoon fresh lemon juice
3/4 cup fresh continental parsley leaves

Method

Step 1 Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
Step 2 Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook bacon, stirring, for 1 minute. Add the anchovy and cook for 1 minute or until it dissolves. Add the zucchini, asparagus and garlic. Cook, stirring, for 2 minutes or until the vegetables start to soften.
Step 3 Add the tomato, cream cheese and lemon juice. Simmer for 1-2 minutes or until heated through. Season with salt and pepper. Add the pasta and parsley and toss to combine.

Bacon, zucchini and asparagus pasta

How to make Bacon, zucchini and asparagus pasta

Ingredients

Method