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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My boys always gobbled up their vegetables quick smart when I made this attractive, tasty spaghetti dish. Not everyday fare, as it is rather high in calories, but I have substituted low-fat evaporated milk very successfully for the thickened cream, and I can't see why you couldn't use low-fat sour cream in its place as well. This is adapted from a recipe which appeared in The Sunday Times years ago. Ingredients:
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 |
Directions:
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.
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