Home-from-work spaghetti

Home-from-work spaghetti

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(21 ratings)

Prep: 20 mins

Easy

Serves 4
A tasty all-round family supper

Nutrition and extra info

Nutrition: per serving

  • kcal512
  • fat16g
  • saturates4g
  • carbs77g
  • sugars0g
  • fibre4g
  • protein19g
  • salt0.81g
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Ingredients

  • 400g dried spaghetti or other pasta
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 4 rashers streaky bacon
  • 2 courgettes
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 200g cherry tomatoes
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tbsp pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • freshly grated Parmesan, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Bring a large pan of salted water to the boil (use boiling water from the kettle to speed things up). Add the spaghetti and return to the boil, then cook at a rolling boil for the time given on the pack, stirring once or twice. This usually takes 10-12 minutes.

  2. Meanwhile cut up the bacon and courgettes into small chunks. Halve the tomatoes.

  3. Heat the oil in a large, deep frying pan, add the bacon and fry for 5 minutes, until it starts to crisp. Tip in the courgettes and tomatoes and cook for a further 2-3 minutes until the courgettes begin to brown round the edges and the tomatoes start to soften.

  4. When the pasta is cooked, spoon a couple of tablespoons of the cooking water into the vegetables, then drain the pasta and tip it into the vegetables too. Spoon in the pesto and toss well until everything is evenly coated. Serve straight from the pan, with freshly grated parmesan.

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Comments, questions and tips

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sallynicholls
5th Mar, 2009
4.05
quick and easy, very tasty will definatly make again
missbeks
14th Oct, 2008
Fantastic, even without the tomatoes because I'm allergic. Pancetta works better, and mixing the pesto with the bacon & courgette before adding to pesto ensures it's all mixed evenly. Very yummy!
bethocallaghan
22nd Aug, 2008
5.05
Easy and tasty.
viktoria-coleman
10th Jul, 2008
Beautiful and so easy to make
lisawalsh's picture
lisawalsh
26th Mar, 2008
5.05
This was fantastic and so easy to make, My 21 month old son loved it! a new family fave, i cooked it exactly as it says to and had garlic bread, hubby wants more bacon next time !!!
katewms
26th Feb, 2008
5.05
We eat this regularly, delicious easy midweek meal.
chill2366
7th Feb, 2008
5.05
Love this recipe. Easy to make and really tasty. Never get board of having it!!
050181218
20th Jan, 2008
5.05
We eat this a lot and never get tired of it! We use cubed pancetta instead of the bacon, and don't bother to halve the cherry tomatoes - just throw them in the pan whole. We also add the pesto and a couple of spoonfuls of the pasta water to the veggies before adding the pasta - that way you get a good sauce. Penne it great with this, as it holds the sauce really well).
brendaduncan
13th Nov, 2007
Really easy to make and very tasty - wil make this one again!
patto4795
7th Nov, 2007
4.05
So simple, quick and moreish. This hits the spot.

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