ZUCCHINI, BACON AND FETTA SPAGHETTI

Serves 4 // Prep 10 mins // Cook 15 mins

INGREDIENTS

375g Barilla Spaghetti 2 tablespoons Australian extra virgin olive oil 125g shortcut bacon rashers, trimmed, cut into 1cm-thick strips 2 garlic cloves, thinly sliced 4 zucchini, cut into thin ribbons 1 cup fresh flat-leaf parsley leaves 100g feta, crumbled

METHOD Step 1

Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving ¼ cup cooking liquid.

Step 2

Heat oil in a large, deep frying pan over medium- high heat. Add bacon. Cook for 3 to 4 minutes or until golden. Add garlic. Cook for 1 minute or until fragrant. Add zucchini. Cook, tossing, for 3 to 4 minutes or until tender.

Step 3

Add pasta and ¼ cup cooking liquid to zucchini mixture in pan. Toss for 2 minutes or until heated through. Add parsley and fetta. Season with salt and pepper. Gently toss to combine. Serve. RECIPE Jo Anne Calabria, Super Food Ideas PICTURE Craig Wall