1 Tbsp Olive oil
2 Garlic cloves, chopped
4 pieces of Bacon, chopped
8 oz or 1/2 lb Asparagus, diagonally sliced into 1-inch lengths (snap off the fibrous part first)
8 oz or 1/2 lb Mushrooms, sliced
1 medium size Carrot or about 10 baby carrots, sliced thin and diagonally
1 medium sized Zucchini, halved then sliced
Salt and Pepper, to taste
3 green onions, sliced into 1-inch lengths
1/2 cup green peas
2 Tablespoons, fresh Basil, chopped
10-12 oz Spaghetti
1-2 Tablespoons Parmesan Cheese, grated
Chopped fresh parsley, for garnish
For the Cheese Sauce:
1 cup milk
1/2 cup Bleu Cheese, crumbled
1 Tablespoon Butter
Salt and pepper, to taste
Boil the water as you are preparing the veggies. Once boiling, cook the spaghetti according to package directions or until al dente.
In a large frying pan, add the oil, garlic and bacon. Let the bacon render its fat.
While waiting for the Bacon to brown, prepare the sauce. Melt the butter in a sauce pan using medium heat. Pour in the milk and add the cheese and stir well until they all come together and no more lumps appear. Season with salt and pepper. Set aside.
When the bacon has browned a bit, add the asparagus, mushrooms, carrots and zucchini. Season with a little salt and pepper. Saute for about 3-4 minutes. Cover and let cook for another minute to soften the veggies.
Add the rest of the vegetables (green onions, green peas and basil) and also the Cheese Sauce. Increase the heat a little and cook until it begins to boil. You may add 1-2 Tablespoons grated Parmesan Cheese to thicken it. Check the seasoning and correct if necessary.
Mix the sauce with the pasta. Place in a serving bowl, garnish with parsley and serve immediately with extra parmesan on the side.