Rain­bow ‘spaghetti’ with parme­san, pars­ley & crispy ba­con

The Mail on Sunday - You - - Food Anniebell -

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

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