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Ingredients

  • 1 packet (500g) wholewheat pasta

  • 1 Tbsp (15ml) olive or canola oil

  • 1 packet (250g) back bacon, sliced

  • 1 packet (400g) baby marrows, julienned or baby marrow tagliatelle

  • 1 packet (400g) PnP cocktail tomatoes, halved

  • 2 cloves garlic, crushed

  • ⅓ cup (80ml) chicken or vegetable stock

  • Salt and milled pepper

  • Juice of ½ lemon (30ml)

  • 3 Tbsp (45ml) parsley, chopped

  • Parmesan, for serving

Method

  1. Cook pasta. Drain and set aside.

  2. Heat oil in a pan and sauté bacon until crisp.

  3. Add baby marrows, tomatoes, garlic and stock.

  4. Simmer for about 5 minutes.

  5. Season and add lemon juice and parsley.

  6. Toss pasta with sauce.

  7. Serve sprinkled with parmesan. 

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