Name: Corn, bacon and zucchini fettuccine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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

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

Serves 4

Prep

15M

Cook

15M

Total

30M

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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.