• Trim woody ends from asparagus and peel bottom 2 inches if needed; slice on the bias into 1/4-inch-thick pieces, leaving tips intact. Cut pepper lengthwise into 8 pieces, then slice crosswise into 1/4-inch strips.

  • Heat a large stainless skillet over medium. Add bacon and cook until crispy, 8 to 9 minutes. Transfer to a paper-towel-lined plate. Pour off bacon fat, then return 2 tbsp fat to skillet.

  • Meanwhile, heat a large nonstick skillet over medium and cook zucchini and 1/4 tsp salt, covered, until crisp-tender, 5 to 6 minutes, stirring occasionally. Drain zucchini.

  • Add yellow pepper to bacon fat; cook 1 minute. Add asparagus; cook 1 minute more. Sprinkle vegetables with flour and cook 30 seconds, stirring well.

  • Stir in milk and garlic. Add peas and half each of the bacon and basil. Cook until sauce thickens, about 4 to 5 minutes. Remove from heat.

  • Add zucchini, 1/4 tsp salt and the black pepper, and toss to coat. Transfer to a serving dish and sprinkle with remaining basil and bacon. Serve immediately.

  • Tip: For 6 more grams of protein, to keep you full longer, top each serving with a poached or fried egg.

Nutrition Facts

244 calories; 13 g total fat; 582 mg sodium. 22 g carbohydrates; 12 g protein;