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.