This creamy spaghetti primavera with smoky bacon, zucchini, asparagus and parmesan is ready in just 30 minutes.
Cook the pasta in a large saucepan of salted boiling water until al dente. Drain the pasta, reserving 60ml of the cooking liquid.
Heat a non-stick frying pan over medium heat. Add the bacon and cook, for 3-5 minutes or until crispy. Transfer to a plate lined with paper towel to drain.
Melt the butter in the frying pan over medium heat. Add the garlic, zucchini and squash. Stir-fry for 3-4 minutes or until the vegetables are tender.
Stir in the cream, mustard and lemon rind. Bring to the boil, then reduce the heat to low and simmer for 1-2 minutes. Cut the broccolini into 4cm lengths, add to the sauce and simmer for a further 2 minutes or until the sauce thickens slightly. Add the parmesan, bacon and reserved cooking liquid. Season with salt and ground black pepper. Add the spaghetti to the pan and toss to combine.
Divide among serving bowls and sprinkle with the extra shaved parmesan.