Name: Zucchini, bacon and fetta spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 375g spaghetti; 36.40 gm Australian extra virgin olive oil (see note); 125g short-cut bacon rashers, trimmed, cut into 1cm-thick strips; 2 garlic cloves, thinly sliced; 4 zucchini, cut into thin ribbons; 250.00 ml fresh flat-leaf parsley leaves; 100g feta, crumbled

Zucchini, bacon and fetta spaghetti

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Budget-friendly, fiber-rich, and delicious speedy spaghetti - a perfect meal!

Ingredients:

375g spaghetti
36.40 gm Australian extra virgin olive oil (see note)
125g short-cut bacon rashers, trimmed, cut into 1cm-thick strips
2 garlic cloves, thinly sliced
4 zucchini, cut into thin ribbons
250.00 ml fresh flat-leaf parsley leaves
100g feta, crumbled

Instructions:

Boil pasta in generously salted water according to package instructions until tender, then drain, saving 1/4 cup of cooking liquid.
In a large, deep frying pan over medium-high heat, heat oil until shimmering. Add bacon and cook until golden, about 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add zucchini and cook, tossing occasionally, until tender, about 3 to 4 minutes.
Combine the pasta and 1/4 cup of cooking liquid with the zucchini mixture in the pan. Toss for 2 minutes until heated through. Sprinkle in parsley and crumbled feta. Season with salt and pepper, then gently mix everything together. Serve and enjoy.

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