Recently our vegetable patch started producing some large zucchinis, (or courgettes if you are in the UK), so I had to figure out something to do with them! Zucchinis cannot really be frozen because of their high water content, so you have to use them or lose them. Luckily they last a few days in the fridge, so it gives you a chance to get around to creating.
This pasta recipe is inspired by one that I found in an issue of ‘Recipes+’ magazine, (one of my favourite Australia-based food magazines), but I’ve made quite a few adaptations – enjoy!
Ingredients – Serves 2 adults:
- 200g-250g/7-9oz spaghetti (I used dry pasta rather than fresh as it keeps longer)
- 1tbsp oil (either olive or vegetable oil)
- 150g/5oz diced bacon (either use the ready diced packet stuff, or cut up bacon rashers)
- 2 medium (or 1 large) zucchini, grated
- 1 tbsp lemon juice
- 200ml /6 fl oz light sour cream
- Grated cheese to serve
- Grate the zucchini – you’ll get a nice big pile of it:
- Cook the spaghetti in a large saucepan of boiling water (salted), for 10-12 minutes, or as per the directions on the packet. Drain.
- Meanwhile, heat the oil in a large, deep frying pan. Add some garlic and dried herbs to the oil if you like – this can give more flavour to the dish, but it is optional.
- Add the bacon to the frying pan, stir and cook for 2 minutes.
- Add the grated zucchini to the frying pan and mix with the bacon. This helps give the zucchini some of the great bacon flavours! Cook for 5 minutes, or until soft.
- Add the pasta, lemon juice and sour cream to the frying pan and mix everything until well combined.
- Serve with your favourite grated cheese on the top. (I like grated cheddar/tasty cheese, but many people prefer parmesan with pasta).
Any leftovers can be refrigerated (for up to 2 days) and re-heated in a microwave for a quick lunch.
If you want to serve more than 2 people then just multiply the ingredients as required.