Confetti Spaghetti

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 slices lean bacon, finely sliced
• 4 spring onions, sliced
• 2 cloves garlic, crushed
• 2 tablespoons tomato paste
• 2 cups thickened cream (or low-fat evaporated milk)
• 1/2 cup grated parmesan cheese
• 1 ounce butter
• 1 leek, washed and thinly sliced
• 1 carrot, grated
• 1 zucchini, grated
• 1 red bell pepper, cut finely into strips
• 1 lb spaghetti

Recipe

• 1 cook spaghetti in plenty of salted water until ‘al dente’, drain and keep warm.
• 2 meanwhile, heat 1 tablespoon olive oil in a skillet and saute the bacon, spring onions and garlic for a couple of minutes.
• 3 add the tomato paste, cream and parmesan cheese, heat gently until cheese has melted and the flavours have combined, and season with a pinch of salt if desired.
• 4 keep sauce warm while continuing with the next stage.
• 5 heat the butter in a large pan and saute the leek, carrot, zucchini and red bell pepper until just beginning to soften (i like a bit of crunch left).
• 6 combine vegetable mixture with the hot spaghetti.
• 7 serve with the bacon cream sauce poured over.