Rainbow ‘spaghetti’ with parmesan, parsley & crispy bacon
A good advertisement for spiralised veggies. Ideally, do your own spiralising if you can. I know it’s a bit more fiddly, but buying pre-prepped veg noodles isn’t quite the same! SERVES 2 80g unsmoked streaky bacon cut into 1cm dice or bacon lardons 30g salted butter 1 small garlic clove peeled and crushed to a paste sea salt and black pepper 300g courgette noodles (3mm) 100g carrot noodles (3mm) 2 tbsp finely chopped flat-leaf parsley plus extra to serve 50g freshly grated parmesan 1 tbsp extra virgin olive oil lemon wedges to serve
Gently heat the bacon in a large, nonstick frying pan over a medium heat and fry in the rendered fat for 4-7 minutes until golden and crisp, stirring frequently. Transfer to a double thickness of kitchen paper to drain.
Bring a large (unsalted) pan of water to the boil. Melt the butter with the garlic and some seasoning in a small saucepan.
Add the noodles to the boiling water, blanch for 1 minute, then drain into a colander and shake dry for about 30 seconds. Return these to the saucepan, pour over the garlic butter, scatter over the parsley and half the parmesan and toss to coat.
Divide between two shallow soup bowls. Scatter over the remaining parmesan, a little more parsley and the bacon, then drizzle over some olive oil. Accompany with lemon wedges. CARBS PER SERVING 6.6g (6.2g sugars); CALS 336; PROTEIN 9.6g; FAT 28.9g (12.2g saturated); SALT 1.6g