Low-fat penne boscaiola with asparagus

Ingredients

• 350g dried wholemeal penne pasta
• 1 tablespoon cornflour
• 1/2 cup salt-reduced chicken stock
• 250ml tub Philadelphia 60% less fat cream for cooking
• 2 teaspoons 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 teaspoon finely grated lemon rind

Method

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.

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