Spaghetti with White Beans, Zucchini and Lemon Bacon
Spaghetti with white beans, zucchini and crispy bacon, finished with lemon and Parmesan. The bacon is just a small addition; the beans and vegetables are the stars of the dish.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 200 g Spaghetti
- 1 can White beans (canned, drained)
- 1 pc Zucchini
- 150 g Cherry tomatoes
- 2 pc Garlic cloves
- 50 g Diced bacon
- 2 tbsp Olive oil
- 40 g Parmesan, grated
- 0.5 pc Lemon (juice and zest)
- 1 pinch Chili flakes
- 0.5 bunch Parsley
- Salt
- Black pepper
Method
- Bring salted water to a boil in a large pot and cook the spaghetti until al dente according to the package instructions. Reserve some of the pasta water before draining.
- Wash the zucchini, trim the ends and cut into small cubes. Halve the cherry tomatoes. Finely chop the garlic cloves.
- Fry the diced bacon until crispy in a large pan with 1 tbsp olive oil over medium heat, then remove from the pan.
- In the remaining bacon fat, sear the zucchini for 4 to 5 minutes until it takes on a little color. Briefly fry the garlic and chili flakes along with it.
- Add the tomatoes and the drained white beans and cook for 3 minutes until the tomatoes just begin to burst.
- Add the spaghetti to the pan and toss well with a little pasta water and the remaining olive oil until a lightly creamy sauce forms.
- Season with lemon juice and zest, salt and pepper. Finely chop the parsley and fold it in.
- Divide the pasta between two plates, sprinkle with the bacon and grated Parmesan, and serve immediately.