Low-fat penne boscaiola with asparagus

Recipes / Meat

Concerned about the fat content of your family meals Worry no more with this quick pasta recipe.

Recipe «Low-fat penne boscaiola with asparagus» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 350g dried wholemeal penne pasta, 1 tbsp cornflour, 1/2 cup Massel salt reduced chicken style liquid stock, 250ml tub Philadelphia 60% less fat cream for cooking, 2 tsp olive oil , 125g 98% fat-free rindless shortcut bacon, chopped, 250g button mushrooms, sliced, 2 garlic cloves, crushed , 2 green onions, sliced, 1 bunch asparagus, trimmed, cut into 1cm-thick slices, 3/4 cup fresh green peas, 1/2 cup fresh flat-leaf parsley leaves, chopped, 1 tsp finely grated lemon rind.

Ingredients:

  • 350g dried wholemeal penne pasta 
  • 1 tbsp cornflour 
  • 1/2 cup Massel salt reduced chicken style liquid stock 
  • 250ml tub Philadelphia 60% less fat cream for cooking 
  • 2 tsp olive oil 
  • 125g 98% fat-free rindless shortcut bacon, chopped 
  • 250g button mushrooms, sliced 
  • 2 garlic cloves, crushed 
  • 2 green onions, sliced 
  • 1 bunch asparagus, trimmed, cut into 1cm-thick slices 
  • 3/4 cup fresh green peas 
  • 1/2 cup fresh flat-leaf parsley leaves, chopped 
  • 1 tsp finely grated lemon rind 

Instructions

  1. Cook pasta in a saucepan of boiling water, following packet directions, until tender. Drain.
  2. Meanwhile, place cornflour in a bowl. Add half the stock. Stir until smooth. Add cream and remaining stock. Whisk until smooth. Heat oil in a large, deep frying pan over medium heat. Add bacon. Cook, stirring, for 4 minutes or until golden. Add mushrooms and garlic. Cook, stirring, for 5 minutes or until mushrooms are tender. Add onion and asparagus. Cook, stirring, for 2 minutes or until onion is tender.
  3. Add cream mixture and peas to pan. Bring to boil. Reduce heat to medium-low. Cook, stirring for 2 to 3 minutes or until thickened and asparagus is tender. Add pasta, parsley and lemon rind. Toss to combine. Season with salt and pepper. Serve.