Ingredients
• 400g dried thin spaghetti pasta
• 250g short-cut bacon rashers, cut into thin strips
• 1 small brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 3 large zucchini, trimmed, coarsely grated
• 250ml (1 cup) light thickened cream
• 40g (1/2 cup) shredded parmesan
• Shaved parmesan, to serve
Method
1. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
2. Meanwhile, cook the bacon and onion in a large frying pan over medium-high heat for 5 minutes or until onion softens. Add the garlic and zucchini and cook, stirring, for 2-3 minutes or until the zucchini softens slightly. Stir in the cream. Cook for 2-3 minutes or until heated through.
3. Add the zucchini mixture and shredded parmesan to the pasta and toss to combine. Divide among serving dishes and top with shaved parmesan. Season with pepper.
