Ingredients:
14 ounces dried spaghetti or 14 ounces other pastas
4 slices streaky bacon
2 zucchini ( small size ones)
8 ounces cherry tomatoes
2 tablespoons olive oil
4 tablespoons pesto sauce
freshly grated parmesan cheese, to serve
Directions:
Bring a large pan of salted water to the boil.
Add the spaghetti and return to the boil, then cook at a rolling boil for the time given on the pack, stirring once or twice.
This usually takes 10 to 12 minutes.
Meanwhile cut up the bacon and zucchini into small chunks.
Halve the tomatoes.
Heat the oil in a large deep frying pan, add the bacon and fry for 5 minutes,until it starts to crisp.
Tip in the zucchini and tomatoes and cook for a further 2 to 3 minutes until the zucchini begins to brown around the edges and the tomatoes begin to soften.
When the pasta is cooked, spoon a couple of tablespoons of the cooking water into the vegetables, then drain the pasta and tip it into the vegetables too.
Spoon in the pesto and toss well until everything is coated.
Serve straight from the pan, with freshly grated parmesan.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.