Ingredients
- Serves 4-6
- 250g pasta, penne, campanelle, orecchiette
- 1/2 cup plain low-fat yogurt
- 150g beef bacon, sliced into ribbons
- 1 small zucchini (6 ounces), thinly sliced on the bias
- 1/2 cup thinly sliced scallions
- 2 Tbsp fresh mint, sliced finely
- 2 Tbsp parsley, roughly chopped
- Coarse salt and freshly ground pepper
- 1 Tbsp extra-virgin olive oil
- 2 tsp fresh lemon juice
ZUCCHINI, PASTA AND BEEF BACON SALAD
Method
- Bring a large pot of water to a boil
- Cook pasta according to package instructions until al dente
- Refresh and drain
- Meanwhile heat a fry pan and add 1 tablespoon oil, add the beef bacon and fry for 1 minute Add the zucchinis and cook for a further 2-3 minutes
- Season lightly with pepper and a little salt
- Set aside
- Toss pasta with yogurt, add beef bacon and zucchini along with all the delicious oil, spring onions, herbs, 1/2 teaspoon salt, and some pepper
- Drizzle with oil and lemon
- Serve
Comments
This combination works a treat and the addition of Origin Meats beef bacon adds a wonderful smoky flavour
Thanks to ORIGIN MEATS for providing the beef bacon, and to ETTRICK GARDENS for the courgettes used in the demonstration.
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