Bacon & Zucchini Penne
with Creamy Fetta & Baby Spinach
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- Milk
- May contain traces of allergens
Sick of your same-old pasta with 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 the acidity of lemon. You’ll be wishing the saucepan had a continuous supply of pasta!
Ingredients
200 g
penne
(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)
1 packet
bacon
1
zucchini
1 clove
garlic
1 bunch
parsley
1 block
fetta cheese
(Contains: Milk;)
1 bag
baby spinach leaves
½
lemon
Not included in your delivery
½ tsp
olive oil
1 tsp
butter
(Contains: Milk;)
Utensils
Cooking Steps
To prepare the ingredients, trim the bacon fat and slice the bacon into strips. Peel the zucchini into ribbons. Peel and crush the garlic. Pick the parsley leaves and chop. Crumble the fetta cheese, wash the baby spinach, and juice the lemon.
Bring a large saucepan of water to the boil. Add the penne, stir briefly to prevent the pasta from sticking together, and cook for 8 minutes or until tender. Please use the correct amount of pasta. Using more will alter the flavour of your dish. Drain and return to the saucepan. Cover with a lid.
Meanwhile, heat the 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 and garlic. Cook for 3-4 minutes, or until the zucchini has softened. Remove the frying pan from the heat.
Add the bacon, zucchini, parsley and fetta cheese to the cooked penne. Stir through the baby spinach and lemon juice. Season to taste with salt and pepper.
To serve, divide the penne between bowls.
