Pasture to Plate


Bacon, Zucchini and Asparagus Pasta

Zucchini adds a beautiful dimension to this dish. A great pasta dish for a summer lunch.

Serves 4


  • 350g Oliana spaghetti
  • 1 tbs Oliana olive oil
  • 125g rindless bacon, thinly sliced
  • 3 anchovy fillets, drained, chopped
  • 3 pieces Oliana char grilled zucchini, thinly sliced
  • 5 large sticks of asparagus, woody ends trimmed, cut into 1cm lengths
  • 3 garlic cloves, crushed
  • 3 ripe tomatoes, finely chopped
  • 75g extra light cream cheese
  • 1 tbs fresh lemon juice
  • ¾ cup fresh continental parsley leaves


Cook the 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 the anchovy and cook for 1 minute or until it dissolves. Add the asparagus and garlic. Cook, stirring, for 2 minutes or until the vegetables start to soften, then add the char grilled zucchini to until heated through.

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.