Yields4 Servings
 400 g farfalle or any other short pasta
 800 g zucchini
 150 g diced bacon
 4 chopped garlic cloves
 Fresh mint leaves shredded by hand
 ½ extra virgin olive oil
 1 tbsp butter
 Grated parmesan cheese
 Salt and freshly ground black pepper

Heat the oil in a large frying pan, and add the sliced zucchini, stirring frequently until they start getting golden. A few minutes before they are ready, add the garlic and season with salt and pepper. Add the butter to the pan and fry the bacon on high heat. When the bacon is quite crispy, put the zucchini back in the pan, mix gently, add the mint leaves (you can use basil instead), and turn down the heat, adding 2 tbsps of water if the mixture dries up. Meanwhile cook the pasta in plenty of boiling water, leave “al dente”, drain and immediately pour into the pan with the zucchini. Raise the flame and give it a good mix. Divide into 4 portions, sprinkle generously with the grated parmesan cheese and serve immediately.

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