Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Easy recipes, Pasta

Real Living recipe for zucchini and bacon farfalle.

INGREDIENTS

350g farfalle pasta
1 tsp olive oil, plus extra if necessary
4 slices bacon, cut into 1.5cm lengths
1 red onion, sliced thinly
1 yellow zucchini, halved lengthwise then sliced finely
1 green zucchini, halved lengthwise then sliced finely
1 large clove garlic, chopped finely
2 tsp fresh thyme leaves (plus extra to garnish, optional)
Salt and freshly ground black pepper
1⁄3 cup finely grated parmesan, plus extra to serve

METHOD

1. Cook pasta according to packet instructions (about 10 to 12 minutes). Drain and put to one side, reserving ¼ cup of liquid.

2. While pasta cooks, over medium to high heat, add 1 tsp oil and bacon to frying pan. Move bacon around until it starts to take on colour and fat begins to render (that is, melt), about 3 minutes. Add onion and zucchini and toss to combine. (Add another 2 tsp olive oil if it is becoming too dry.) Reduce heat to medium. Cook for 4 minutes then add garlic and thyme. Season with salt and pepper. Cook until zucchini is soft, about 2 minutes more.

3. Add pasta to frying pan along with parmesan. Toss to combine then add just enough reserved pasta-cooking liquid to coat pasta and create a light sauce. Toss pasta again.

4. Serve topped with extra parmesan and finely chopped thyme, if desired.

This is a great weekday dinner; leave out the bacon for a vegetarian option.