Ingredients
• 300g dried angel hair pasta
• 1 tbs 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 tbs fresh lemon juice
• 3/4 cup fresh continental parsley leaves
Method
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.
