Name: Bacon, capsicum and basil spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 350 gram spaghetti; 1 1/2 tablespoon olive oil; 100 gram rindless short-cut bacon, excess fat trimmed, finely chopped; 1 medium red onion, finely chopped; 1 medium red capsicum, finely chopped; 1/3 cup drained, pitted kalamata olives, sliced; 1/3 cup shredded basil; 120 gram fresh reduced-fat ricotta; 2 tablespoon red wine vinegar; mixed green salad, to serve

Bacon, capsicum and basil spaghetti

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

350 gram spaghetti

1 1/2 tablespoon olive oil

100 gram rindless short-cut bacon, excess fat trimmed, finely chopped

1 medium red onion, finely chopped

1 medium red capsicum, finely chopped

1/3 cup drained, pitted kalamata olives, sliced

1/3 cup shredded basil

120 gram fresh reduced-fat ricotta

2 tablespoon red wine vinegar

mixed green salad, to serve

Method

1.Cook pasta in plenty of boiling salted water for 10-12 minutes or until tender but still firm to the bite. Drain; return to pan.

2.Meanwhile, heat 2 teaspoons oil in a large frying pan over moderate heat; cook and stir bacon, onion and capsicum for 5 minutes or until onion is soft. Stir in olives.

3.Add bacon mixture, basil, ricotta, remaining oil and vinegar to pasta. Toss to combine. Serve at once with salad.

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Ingredients

Method

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