Sick of your same-old pasta with a tomato sauce combo but still want something quick and easy? This bacon, zucchini & fetta pasta is definitely for you. The salty bacon and fetta are rounded out by the freshness of zucchini and baby spinach. Topped off with a generous squeeze of lemon and handful of fragrant parsley, you’ll be wishing the saucepan had a continuous supply of pasta!
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
To prepare the ingredients, slice the bacon into strips and remove the fat. Peel the zucchini into ribbons. Peel and crush the garlic. Pick the parsley leaves and chop. Juice the lemon, and crumble the fetta cheese.
Bring a large saucepan of water to the boil. Add the penne and cook for 8 minutes, or until tender. Drain and return to the saucepan. Cover with a lid.
Meanwhile, heat a splash of olive oil in a medium frying pan over a medium heat. Add the bacon and cook for 4-5 minutes, stirring regularly so that it doesn’t burn. Add the butter, zucchini ribbons and garlic. Cook for 3-4 minutes, or until the zucchini has softened. Remove the frying pan from the heat.
Add the bacon, zucchini ribbons, parsley and fetta cheese to the pasta. Stir through the baby spinach leaves and lemon juice. Season to taste with salt and pepper.
To serve, divide the pasta between bowls.