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Spaghetti with courgette, chilli, tomato and bacon

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A quick pasta dish, simply omit the bacon and add some chopped sundried tomato for a vegan alternative.
Serves
3
Prep
10 minutes
Cook
10-15 minutes
Each 254g serving contains (excludes serving suggestion)
KCal
372
Carbs
66.3g
Fibre
5.0g
Protein
19.6g
Fat
5.0g
Saturates
1.10g
Sugars
12.8g
Salt
1.60g
Portion Fruit & Veg
1
Ingredients
Ingredients
225g spaghetti
1 tsp rapeseed oil
1 courgette, quartered lengthways, then chopped
1 clove garlic, crushed
1 red chilli, finely chopped
100g lean back bacon, chopped
300ml passata
2 tbsp chopped fresh parsley
Method
  1. Cook the pasta according to the pack instructions. Drain and return to the pan.
  2. Meanwhile, heat the oil in a non-stick pan, add the courgette, garlic, chilli and bacon, and fry for 3–4 minutes until the bacon begins to crisp. Add the passata, bring to the boil and simmer for 5 minutes.
  3. Stir the sauce and the parsley through the pasta and serve.
Chefs tips
  • If you don't have passata, then blend tinned tomatoes to a pulp with a tablespoon of tomato purée.
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