Creamy Bacon and Zucchini Pasta

Serves 4, Prep and Cook 25 mins

375g packet fresh

lasagne sheets

200g shortcut bacon, chopped 2 medium zucchini (300g),

thinly sliced

1 red onion, chopped

2 cloves garlic, crushed 500ml carton vegetable stock 300ml carton pure cream 100g baby spinach leaves Grated parmesan, to serve

1 Cut lasagne sheets in 4cmthick strips with kitchen scissors.

2 Heat an oiled, large, deep frying pan over a medium to high heat. Add bacon, zucchini, onion and garlic. Cook, stirring occasionally for about 6 minutes, or until bacon and zucchini are lightly browned.

3 Pour stock and cream into pan. Season with salt and pepper. Bring to boil. Add pasta strips. Gently stir to combine. Reduce heat. Gently boil, stirring occasionally, for about 5 minutes, or until pasta is cooked and sauce slightly thickened. Stir in spinach leaves until just wilted.

4 Serve pasta topped with parmesan.