Zucchini, Bacon & Garlic Fettuccini
Zucchini, Bacon & Garlic Fettuccini
Share Recipe Favourite Download PDFThis 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!
Ingredients
- 1 tbsp 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 tsp caster sugar
- 0.5 cup parsley leaves chopped
- sea salt & cracked black pepper
- 325 g fresh fettucine pasta
- 0.5 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.1 tbsp extra virgin olive oil, 1 brown onion, 2 cloves garlic, 3 bacon rashers, 1 zucchini, 400 g canned crushed cherry tomatoes, 1 cup water, 1 tsp caster sugar, 0.5 cup parsley leaves
- 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.325 g fresh fettucine pasta
- 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.0.5 cup parmesan cheese
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