My Mediterranean roots mean that I never forget the real joys of fresh pasta with a special combination of seasonal ingredients. I’ve dedicated this recipe to my Italian friend Benni who recommended it to me from her mother. Zucchinis are in season at the moment so use them as much as you can in your cooking folks. I always use fresh bought pasta at home and opt for the lightest cream cheese option too – it really gives enough creaminess with the bacon!
If you want less carbs in your dish, you can always reduce the pasta and add more courgette. The end gives a really comforting tanginess which I discovered from my love of lemon with vegetables and how unbelievably well it works with parmegiano cheese too. I would also suggest using tagliatelle pasta and for all the vegetarians out there, you’ve got to try sundried tomatoes instead of bacon! It’s a winner every time.
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Servings - 4
410 - Calories
Time : 30 Minutes
You will need:
Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.