Creamy bacon, zucchini and rocket spaghetti
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Time to make:
$3.00 per serve
(at time of publication)
Full ingredients list:
- 280g spaghetti
- cooking oil spray
- 4 rashers lean short cut bacon, sliced
- 2 cloves garlic, crushed
- 1 teaspoon lemon zest
- 6 long green shallots, white part only, thinly sliced
- 2 zucchini, grated
- 1/3 cup Philadelphia Cream for Cooking 60% less fat
- 100g baby rocket leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pasta in a large saucepan of boiling water according to packet instructions, or until al dente. Drain well and return to saucepan.
Step 2 Meanwhile, spray a large frying pan with oil and place over medium-high heat. Cook bacon, stirring occasionally, for 3–4 minutes or until golden. Add garlic, lemon zest and shallots. Cook, stirring, for 1 minute. Add zucchini and cook for 2–3 minutes, or until zucchini is tender. Add Cream for Cooking and stir to combine.
Step 3 Add bacon mixture to the hot pasta with ¾ of the rocket and toss to combine. Season with black pepper.
Step 4 Divide pasta between serving bowls and top with remaining rocket to serve.
- Try replacing rocket with baby spinach or watercress leaves.
- Make it gluten free: Use gluten-free spaghetti and bacon.
Recipe not suitable to freeze.
About this recipe
First published: May 2013