Enjoy pasta dish without guilt

Dear Jeanne: I had this at a friend's house, and it was so good that I asked for the recipe. When I saw how much fat there was in it, I never made it. Can you reduce the fat and keep the flavor?

Thanks! — Sue D., Columbus, Ohio

Dear Sue: I see what you mean about the fat. I have a new version that I think you'll like just as much, but with only 5 grams of fat per serving compared with 53 grams in the original. Now, that's a huge difference, and with the fat-free half-and-half, the creaminess is very much like the original. This is a dish you can enjoy without guilt.

PASTA PRIMAVERA

1/2 cup butter

1 large clove garlic, minced

1 pound asparagus, cut diagonally

1/2 pound mushrooms, sliced

1 medium zucchini, sliced

2 cups whipping cream

1 cup chicken broth

1 cup frozen peas, thawed

1/2 pound bacon, cooked and chopped

1 pound angel-hair pasta, cooked

1 1/2 cups Parmesan cheese, grated

Saute butter and garlic for a few minutes. Mix in asparagus, mushrooms and zucchini; stir-fry for 2 minutes. Add cream and broth; boil about 3 minutes. Stir in peas and bacon. Cook 1 minute longer. Pour over pasta. Add cheese and toss until thoroughly combined.

Serves 8.

LIGHT PASTA PRIMAVERA

1 large clove garlic, pressed or minced

1 pound asparagus, cut diagonally into 2-inch pieces

1 medium zucchini, halved and sliced 1/4 inch thick

1/2 pound mushrooms, sliced

1 cup fat-free chicken broth

1 cup frozen peas, thawed

4 slices turkey bacon, cooked and chopped

1 1/2 tablespoons cornstarch

2 cups fat-free half-and-half

1 pound whole-wheat or gluten-free angel-hair pasta, cooked and drained

1 cup freshly grated Parmesan cheese