Bacon, Zucchini & Asparagus Pasta

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.

The Culinary Chase's Note:  As Jamie Oliver would say:  "Easy Peasy"!!  The salt from the anchovies and smokey flavor from the bacon are flavors that seem mingle well with the other ingredients.
Heather Chase,
Oct 30, 2009, 3:55 PM