KALE, ZUCCHINI & TOMATO PASTA
SERVES 4 PREP 10 MINS COOK 10 MINS
• 375g angel hair pasta
• 2 tbsp olive oil
• 2 rashers rindless bacon, finely chopped
• 250g cherry tomatoes, halved
• ½ bunch kale, stems removed, shredded
• 1 zucchini, peeled into ribbons
• 3 garlic cloves, finely sliced
• ½ cup cream
• ½ cup grated parmesan
1 In a large saucepan of boiling salted water, cook pasta following packet directions.
2 Meanwhile, in a large frying pan, heat oil on medium. Saute bacon 4-5 mins until beginning to crisp.
3 Add tomatoes, kale, zucchini and garlic. Cook 3-4 mins until tomatoes collapse slightly and zucchini softens. Stir in cream.
4 Drain pasta. Return to pan. Add vegie mixture. Season to taste. Toss well. Sprinkle with parmesan. Serve straight away.
TIP If you want to use English spinach or baby spinach in place of kale, add it during the final min of cooking because it wilts much faster.