Name: Farfalle with creamy zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 350 gram packet farfalle, or other short pasta of choice; 30 gram butter; 4 rashers rindless bacon, sliced; 2 medium zucchinis, cut into ribbons; 3/4 cup light sour cream; 1/2 cup shredded basil leaves; 1 teaspoon ground nutmeg; 3/4 cup grated pramesan, plus extra to serve; parsley leaves, to serve

Farfalle with creamy zucchini

Nutmeg, sour cream and bacon blend with ribbons of zucchini to make a creamy bowl of delight. Farfalle pasta is best but spirals are also suitable.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

350 gram packet farfalle, or other short pasta of choice

30 gram butter

4 rashers rindless bacon, sliced

2 medium zucchinis, cut into ribbons

3/4 cup light sour cream

1/2 cup shredded basil leaves

1 teaspoon ground nutmeg

3/4 cup grated pramesan, plus extra to serve

parsley leaves, to serve

Method

1.Cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain well, reserving 2 tablespoons of cooking water. Return to pan.

2.Melt butter in a large frying pan on high. Saute bacon 2-3 minutes, until beginning to brown. Add zucchini and cook, stirring, for a further 1-2 minutes, until just tender.

3.Remove pan from heat and stir sour cream, basil and nutmeg through. Season to taste.

4.Add zucchini mixture to pasta in pan with cheese and reserved water. Toss well over a low heat until combined and hot. Serve sprinkled with extra parmesan and parsley.

Use a vegetable peeler to cut zucchini into ribbons. Add a few toasted pine nuts for crunch.
Note

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Ingredients

Method

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