Ingredients
- 500g dried penne pasta
- Low calorie cooking spray
- 8 back bacon rashers, all fat removed, chopped
- 300g asparagus spears, woody ends removed, cut into lengths
- A handful of spinach
For the pesto sauce:
- A large bunch of basil, roughly chopped
- 1 red chilli, deseeded and finely chopped
- 100g fat free fromage frais
- 50ml vegetable stock
- 120g Parmesan cheese (60g for the pesto, 60g to sprinkle on top)
- 3 garlic cloves, peeled and crushed
- Salt and freshly ground black pepper
Go to the next page to get the Instructions
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