Rainbow spaghetti with Parmesan, parsley & crispy bacon

This dish is a very good advertisement for spiralized veggies, which are infinitely better made at home than bought in the shop.

SERVES 2 PREP 15min COOK about 7min

• 80g (31/4oz) unsmoked streaky bacon, cut into 1cm (1/2in) dice, or lardons

• 30g (11/4oz) salted butter

• 1 small garlic clove, peeled and crushed to a paste

• 300g (11oz) courgette noodles,

3mm (1/8in) thin

• 100g (31/2oz) carrot noodles,

3mm (1/8in) thin

• 2tbsp finely chopped flat-leaf parsley, plus extra to serve

• 50g (2oz) freshly grated Parmesan

• 1tbsp extra-virgin olive oil

• Lemon wedges, to serve

Gently heat the bacon in a large non-stick frying pan over a medium

heat and fry in the rendered fat for 4-7min until golden and crisp, stirring frequently. Transfer to a double thickness of kitchen paper to drain.

2 Bring a large pan of water to the boil. Melt the butter with the garlic and some seasoning in a small saucepan.

3 Add the noodles to the boiling water, blanch for 1min, then drain into a colander and shake dry for 30sec. Return these to the saucepan, pour over the garlic butter, scatter over the parsley and half the Parmesan and toss.

4 Divide between two shallow soup bowls. Scatter over the remaining Parmesan, a little more parsley and the bacon, then drizzle over some olive oil. Serve with lemon wedges.

PER SERVING: CALS 336; FAT 28.9G; SAT FAT 12.2G; CARBS 6.6G