Home From Work Spaghetti

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 14 ounces dried spaghetti or 14 ounces other pastas
• 4 slices streaky bacon
• 2 zucchini (small size ones)
• 8 ounces cherry tomatoes
• 2 tablespoons olive oil
• 4 tablespoons pesto sauce
• freshly grated parmesan cheese, to serve

Recipe

• 1 bring a large pan of salted water to the boil.
• 2 add the spaghetti and return to the boil, then cook at a rolling boil for the time given on the pack, stirring once or twice.
• 3 this usually takes 10 to 12 minutes.
• 4 meanwhile cut up the bacon and zucchini into small chunks.
• 5 halve the tomatoes.
• 6 heat the oil in a large deep frying pan, add the bacon and fry for 5 minutes,until it starts to crisp.
• 7 tip in the zucchini and tomatoes and cook for a further 2 to 3 minutes until the zucchini begins to brown around the edges and the tomatoes begin to soften.
• 8 when the pasta is cooked, spoon a couple of tablespoons of the cooking water into the vegetables, then drain the pasta and tip it into the vegetables too.
• 9 spoon in the pesto and toss well until everything is coated.
• 10 serve straight from the pan, with freshly grated parmesan.