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Zucchini, bacon and fetta spaghetti

Ingredients

  • 375g dried spaghetti
  • 2 tablespoons Australian extra virgin olive oil (see note)
  • 125g shortcut bacon rashers, trimmed, cut into 1cm-thick strips
  • 2 garlic cloves, thinly sliced
  • 4 zucchini, cut into thin ribbons
  • 1 cup fresh flat-leaf parsley leaves
  • 100g Lemnos Full Cream Fetta, crumbled

Method

  • Step 1 - Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 1/4 cup cooking liquid.
  • Step 2 - Heat oil in a large, deep frying pan over medium- high heat. Add bacon. Cook for 3 to 4 minutes or until golden. Add garlic. Cook for 1 minute or until fragrant. Add zucchini. Cook, tossing, for 3 to 4 minutes or until tender.
  • Step 3 - Add pasta and 1/4 cup cooking liquid to zucchini mixture in pan. Toss for 2 minutes or until heated through. Add parsley and fetta. Season with salt and pepper. Gently toss to combine. Serve.

Recipe Ingredient

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