Another quick 30-minute dish to whip up during crazy hour! This one is easy and tasty and more vegetables can easily be added - I used up some broccoli I had on hand and it blended in perfectly. Just chop it up finely and add it to the pan with the zucchini. Also, any type of pasta can be used - the original recipe uses spaghetti, while I used macaroni for this batch. And the same goes with the herbs. Go with whatever's in the pantry/fridge/garden and enjoy!
Ingredients:
375g spaghetti
1 tablespoon olive oil
4 bacon rashers, rind removed, chopped
3 small zucchini, grated
2/3 cup shaved parmesan
1/2 cup chopped mint
1/2 cup chopped basil
2 teaspoons grated lemon zest
1/4 cup lemon juice
1/2 cup cream
Method:
Cook pasta in a large saucepan of boiling water for 10 minutes or until tender. Drain.
Heat oil in a large frying pan over medium heat. Add bacon and zucchini; cook and stir for 5 minutes. Add pasta, half the parmesan and the rest of the ingredients. Cook, stirring, for 2-3 minutes or until heated.
Serve with the remaining parmesan.
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