Spaghetti with bacon, zucchini and rocket

Here's a light, healthy meal for a warm spring/summer night when you don't feel like anything too heavy. It took Miss P and I just 25 minutes to go from start to wow.

Ingredients

500g spaghetti

Olive oil cooking spray

4 short-cut bacon rashes, sliced

2 cloves garlic, crushed

1 teaspoon lemon zest

6 green shallots, white part only thinly sliced

2 zucchini, grated

1/3 cup of Philly Cream for Cooking

100g baby rocket leaves

Method

Cook spaghetti according to packet instructions.

Meanwhile, spray frying pan with oil and place over medium-high heat. Cook bacon stirring occasionally for 3-4 minutes until golden. Add garlic, lemon zest and shallots.

Cook, stirring, for 1 minute. Add zucchini and cook for 2-3 minutes, until zucchini is tender.

Add Cream for Cooking and stir to combine.

Add bacon mixture to hot pasta with 3/4 of the rocket and toss to combine. 

Season with black pepper.

Divide pasta between serving bowls and top with remaining rocket to serve.

Rocket can be replaced with spinach or watercress leaves.

Serves 4.

Another meal from the Family Cookbook.

Until next time xx