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Ingredients

  • 375g pennoni or penne pasta
  • 1 tablespoon olive oil
  • 4 bacon rashers, sliced
  • 3 medium (240g) zucchini, sliced
  • 2 cloves garlic, crushed
  • 2 small (260g) tomatoes, seeded, sliced
  • 1/3 cup (90g) creme fraiche or sour cream
  • salt and ground black pepper
  • ¼ cup small basil leaves
  • 1/3 cup (25g) parmesan cheese flakes

Bacon, zucchini and basil pasta

  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

1.Cook the pasta in a large saucepan of boiling salted water, uncovered, until just tender; drain.

2.Meanwhile, heat the oil in a large non-stick frying pan. Cook the bacon and zucchini, stirring, until the bacon is crisp and zucchini is browned lightly. Add the garlic, cook, stirring, until fragrant.

3.Combine the hot pasta with the tomato, creme fraiche and bacon mixture. Season to taste with salt and pepper and stir in the basil leaves.

4. Serve topped with the parmesan cheese.

Not suitable to freeze.

Pasta suitable to microwave.

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