Creamy bacon and courgette spaghetti
- 275g spaghetti
- spray oil
- 100g smoked bacon medallions, thinly sliced
- 2 cloves garlic, crushed
- zest of ½ lemon
- 6 spring onions, thinly sliced
- 2 large courgetteszucchini, summer squashX, grated
- 200g extra-light cream cheese (we used Philadelphia Lightest)
- 7 cups rocketarugulaX
1 Cook the spaghetti according to the pack instructions until al dente. Drain, reserving 6tbsp of the cooking water, then return the spaghetti to the pan.
2 Meanwhile, spray a large frying pan with a little oil and set over a medium-high heat. Cook the bacon, stirring occasionally, for 3–4 min until golden. Add the garlic, lemon zest and spring onions. Stir-fry for 1 min. Add the courgettes and cook for 2–3 min until tender. Add the cheese and reserved pasta water and cook, stirring, over a low heat until the cheese melts.
3 Add the bacon mixture to the spaghetti with three-quarters of the rocket and toss to combine. Season with ground black pepper.
4 Divide the spaghetti among 4 dishes, then serve topped with the remaining rocket and an extra grind of pepper.
Nutrition Info (per serve)
Total fat 6.3g
–Saturated fat 2.5g
Dietary fibre 5.9g
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