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Bacon, zucchini and asparagus pasta

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 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


  • 1
    Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
  • 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.
  • 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.

Source: taste.com.au


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