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Bacon & zucchini linguine with mint & Parmesan
Bacon & zucchini linguine with mint & Parmesan
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in this decadent mint-infused cheesy pasta for a delightful weeknight dinner upgrade.
Ingredients:
  • 340g Gluten Free Linguine
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 onion, finely chopped
  • 150g gluten free bacon, trimmed, diced
  • 1 lemon finely grated, and juiced
  • 400g zucchini
  • 40.00 ml chopped fresh flat-leaf parsley
  • 40.00 ml chopped fresh mint
  • 50g (1/2 cup) finely grated Parmesan cheese
Instructions:
  • Cook the linguine in a generously salted large saucepan of boiling water as per packet instructions until al dente, then drain and return to the pan.
  • Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Sauté the onion and bacon until light golden, stirring occasionally for about 5 minutes. Add the garlic and zest; cook until aromatic, around 30 seconds. Toss in the zucchini and cook for 2 minutes until bright green and just tender; avoid overcooking.
  • Combine the zucchini mixture with hot pasta, the rest of the olive oil, parsley, mint, half of the Parmesan, and lemon juice. Toss until everything is well mixed. Season with sea salt and freshly ground black pepper. Serve right away with the remaining grated Parmesan on top.

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