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  1. Cook San Remo 750g Angel Hair pasta as per packet directions.
  2. In a large pan, heat olive oil, butter and crushed garlic on medium heat.
  3. Add 500g lean chicken mince and stir with a spoon to breakdown the mince. Cook for 5 mins until mince is cooked.
  4. Season and add the leaves from 5 sprigs of thyme to pan.
  5. Next, place 1 bunch of blanched, diced asparagus and 3 finely grated zucchinis into pan. Cook for a further 2 to 3 mins.
  6. Turn down heat and add 500g mascarpone. Simmer sauce for 3mins or until thickened.
  7. Finally add zest from 1 lemon and strained pasta.
  8. Serve with lots of cracked black pepper and grated parmesan.