Zucchini, Bacon & Garlic Fettuccini

Zucchini, Bacon & Garlic Fettuccini

This is a very easy pasta dish for those nights when you need to whip something up quickly. We have this at least once a fortnight in my house because it’s quick, I usually have all the ingredients and my girls will eat it as well!
Save it for next time you need a delicious, healthy and quick pasta recipe. I can get it on the table in about 22 minutes!
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Servings 4

Ingredients
 
 

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion finely diced
  • 2 cloves garlic finely chopped
  • 3 bacon rashers shortcut, diced
  • 1 zucchini large, cut into half moons
  • 400 g canned crushed cherry tomatoes
  • 1 cup water
  • 1 teaspoon caster sugar
  • 1/2 cup parsley leaves chopped
  • sea salt & cracked black pepper
  • 325 g fresh fettucine pasta
  • 1/2 cup parmesan cheese grated, to serve

Instructions
 

  • Bring a large pot of salted water to the boil.
  • Meanwhile, heat a large frying pan over medium heat. Drizzle with the olive oil, add the onion and sauté for 2–3 minutes. Add the garlic and bacon and sauté for another 3 minutes. Add the zucchini and stir for 2 minutes. Stir through the canned tomatoes and water, then simmer for 8–10 minutes. Add the sugar and parsley and season well.
  • In the last 5 minutes of the sauce cooking, add the fresh fettucine to the boiling water. Cook according to packet instructions (about 2 minutes). Drain the pasta, reserving 1/3 cup of the pasta cooking water. Return the fettucine to the pot.
  • Add the sauce to the cooked fettucine, along with the reserved pasta cooking water if you like a thinner consistency. Combine gently. Serve into bowls, top with grated parmesan and season well.

Keywords

Dinner
Dairy Free, Nut Free, Pork
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