Corn, bacon and zucchini fettuccine
Add a healthy dose of veges to your next pasta dish with this tasty fettucine recipe. Packed with corn, zucchini, bacon and ricotta, this 30-minute meal is the perfect weeknight family dinner
Jan 30, 2017 11:00pm- Serves 4
- 15 mins preparation
- 15 mins cooking
This recipe first appeared in Woman's Day.
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ingredients
- 375 gram fettuccine
- 1/4 cup olive oil
- 200 gram rindless bacon rashers, sliced
- 3 large zucchini, trimmed, sliced
- 4 garlic cloves, thinly sliced
- 4 corn cobs, kernels removed
- 200 gram ricotta, crumbled
- 1/2 cup parsley, chopped
- finely grated zest and juice of 1 lemon
- extra virgin olive oil, finely grated parmesan to serve
method
- 1
In a large saucepan of boiling, salted water, cook fettuccine following packet instructions. Drain and return to pan to keep warm.
- 2
In a large frying pan, heat oil on medium. Sauté bacon for 2-3 minutes until golden. Add zucchini and garlic, then cook, stirring, for 2-3 minutes. Stir in corn and cook for 1 minute.
- 3
Toss corn mixture through hot pasta with ricotta, parsley, lemon zest and juice on low for 1-2 minutes until heated through. Season to taste.
- 4
Serve pasta drizzled with olive oil and sprinkled with parmesan.
notes
- Wrapped in cling film, a wedge of parmesan will keep for a few weeks in the fridge.