There’s nothing as fresh and delicious as spaghetti with Zucchini, bacon & fetta. We often get sick of tomato based sauces and creamy concoctions and yearn for something bright and zesty. The added attraction of adding some veggies into anything is always a bonus.
This dish can be made in just the time it takes for the pasta to cook so it can be on the table in 15 minutes and any shape of pasta can be used. We use Persian fetta as it is rich and creamy and adds a lovely tang… The amounts here serve two people…
Pasta of choice
Generous lug of good olive oil
6 slices of streaky bacon cut into strips
2 garlic cloves grated
Zucchini cut into ribbons using a vegetable peeler
1/2 cup fresh flat-leaf parsley leaves finely chopped
50g Persian feta, crumbled
Cook pasta in a large saucepan of boiling salted water, following packet directions, until al dente Drain, reserving 1/4 cup cooking liquid.
In the meantime heat oil in a large, deep frying pan over medium- high heat
Add bacon and garlic and cook 3 to 4 minutes or until golden.
Add zucchini, tossing for 3 to 4 minutes or until tender.
Just before pasta is ready to be drained add about ¼ cup or a couple of small ladles of the pasta water to emulsify the sauce
Drain the pasta and toss bacon & zucchini mixture for a couple of minutes until heated through
Add parsley and fetta
Season to taste with salt and pepper
Gently toss to combine and serve piping hot
Bon Appetit! 🙂