Serves 4 300g dried angel hair pasta 1 tablespoon olive oil 125g bacon, thinly sliced 3 anchovy fillets, drained and chopped 2 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) cream cheese 1 tablespoon freshly squeezed lemon juice 1/2 cup fresh parsley leaves Cook pasta in a large saucepan of salted boiling water until al dente. Drain. Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook bacon, stirring, for 1 minute. Add 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. Add the tomato, cream cheese and lemon juice. Simmer 1-2 minutes or until heated through. Season with salt and pepper. Add the pasta and parsley and toss to combine. |
