Name: Bacon, zucchini and asparagus pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 300g dried angel hair pasta; 18.20 gm 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; 21.00 gm fresh lemon juice; 187.50 ml fresh continental parsley leaves

Bacon, zucchini and asparagus pasta

0 Likes

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Indulge in a guilt-free creamy pasta with the magic of low-fat cream cheese.

Ingredients:

300g dried angel hair pasta
18.20 gm 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
21.00 gm fresh lemon juice
187.50 ml fresh continental parsley leaves

Instructions:

Boil pasta in a large pot of salted water until perfectly al dente. Then, drain the pasta.
Heat oil in a large non-stick frying pan over high heat. Cook bacon for 1 minute, then add anchovy and cook until it dissolves, about 1 minute. Add zucchini, asparagus, and garlic and cook until vegetables start to soften, stirring occasionally for 2 minutes.
Combine the tomato, cream cheese, and lemon juice in a pot and heat for 1-2 minutes. Season with salt and pepper. Mix in the pasta and parsley until evenly combined.

We use cookies

Similar Recipes

Ricotta omelettes with bacon, hot-smoked salmon and zucchini

Bacon, zucchini and parsley with ravioli

Bacon, zucchini and lemon spaghetti

Healthier minestrone recipe

Zucchini and Spinach Gratin