Creamy bacon and zucchini spaghetti

Author: HFG staff

Photographer: HFG staff

A creamy, low-calorie zucchini and bacon pasta that's ready in just 15 minutes.

Serves: 4

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

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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 zucchinis, grated
200g extra-light cream cheese (we used Philadelphia Lightest)
7 cups rocketarugulaX

Instructions

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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 zucchinis 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)

Calories 386 cal

Kilojoules 1615 kJ

Protein 27 g

Total fat 6.3 g

Saturated fat 2.5 g

Carbohydrates 58.4 g

Sugar 6.3 g

Dietary fibre 5.9 g

Sodium 512 mg

Calcium 149 mg

Iron 2.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.