Evenly cut and shredded ingredients mean each strand of spaghetti is coated in flavour.Twirl your way towards the end of the week with pasta and a glass of wine.
Ingredients
- 400g dried thin spaghetti pasta
- 250g short-cut bacon rashers, cut into thin strips
- 1 small brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 3 large zucchini, trimmed, coarsely grated
- 250ml (1 cup) light thickened cream
- 40g (1/2 cup) shredded parmesan
- Shaved parmesan, to serve
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
- Step 2Meanwhile, cook the bacon and onion in a large frying pan over medium-high heat for 5 minutes or until onion softens. Add the garlic and zucchini and cook, stirring, for 2-3 minutes or until the zucchini softens slightly. Stir in the cream. Cook for 2-3 minutes or until heated through.
- Step 3Add the zucchini mixture and shredded parmesan to the pasta and toss to combine. Divide among serving dishes and top with shaved parmesan. Season with pepper.
- Low carb
- Low sugar
Nutrition
3094 kj
Energy
35g
Fat Total
16g
Saturated Fat
6g
Fibre
28g
Protein
78mg
Cholesterol
893.22mg
Sodium
5g
Carbs (sugar)
76g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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