Bacon, Lemon and Zucchini Spaghetti Recipe

June 27, 2012 by

This is an amazing midweek meal as well as a great dish to take to work. It reheats well despite the fact that it has sour cream in it (I think the lemon juice helps). It also makes a really nice change from tomato or cream based sauces, as it’s very light and refreshing. You can use different pasta and make a great warm pasta salad for a barbeque. I recommend you cook it as per the recipe before trying the variations, as it’s so beautiful the way it is.

Serves 4

  • 375g dried spaghettini pasta
  • 3 tablespoons extra virgin olive oil
  • 250g shortcut rindless bacon rashers, thinly sliced
  • 3 garlic cloves, crushed
  • 2 large zucchini, grated, excess moisture squeezed out
  • Finely grated zest and juice of 1 lemon
  • 2-3 heaped tablespoons sour cream
  • 50g finely grated parmesan cheese, plus extra to serve

Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/2 cup cooking liquid. Return pasta to pan. Cover to keep warm.

Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add bacon and cook, stirring, for 3 minutes – don’t let it brown as it shouldn’t taste ‘burnt’. Add garlic and zucchini. Cook, stirring, for 2 minutes. Add to pasta and stir carefully to evenly distribute the zucchini mix. Add lemon zest, lemon juice, extra virgin olive oil, sour cream and parmesan and stir well to combine. If you need to loosen the mix, you can add the reserved cooking liquid a bit at a time until you reach the desired consistency.

Season well with salt and a generous amount of cracked black pepper.

Eat as a main meal or serve as a side dish to my Honey, Mustard, Lemon & Rosemary Chicken.

Variations

This would be lovely with 1 cup frozen peas added. Put them in 1 minute after the zucchini. A few finely chopped mint leaves would also add another dimension of freshness.

You can use more bacon, garlic or zucchini if you like it.

Add cooked chicken, either from a roasted bbq chicken or saute some strips with the bacon.

For vegetarians, just remove the bacon, but add the peas and mint and more parmesan.

2 Comments

  1. Kylie P

    yum. this was delicious. I had to use double lemon, but really enjoyed it.

  2. Cat

    Great!! When Tim isnt eating this I add more lemon too, because he always complains that I use too much lemon in everything.

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