SPICY ZUCCHINI, MUSHROOM AND BACON PENNE

Ingredients

• 200g penne pasta

• 125 g bacon, chopped and fried

• 250g brown mushrooms, sliced

• 250g courgettes, ends trimmed off and cut into slices on the diagonal

• 5 Tbsp extra olive oil, plus extra for brushing

• 4 garlic cloves, finely chopped

• 1 to 2 Tbsp pickled jalapeño chillies, finely chopped

• 1/4 to 1/2 tsp chilli flakes (optional)

• 1 410g tin peeled tomatoes

• 4 Tbsp sugar for the egg whites

• coriander to serve (optional)

• 50ml Parmesan cheese, grated (optional)

Cooking Instructions

1. Cook the pasta in salted water until al dente and drain, reserving some of the cooking liquid.

2. Fry the bacon with 2 tsp of the olive oil in a pan until crispy. Set aside.

3. Add the remaining olive oil and sauté the courgettes and mushrooms for about 5 minutes.

4. Add the garlic, tomatoes, sugar and chillies, and cook for about 10 to 15 minutes until the sauce starts to thicken.

5. Add some of the pasta cooking liquid to the sauce if necessary to loosen it up. Add the bacon back and toss this through the pasta.

6. Serve with fresh coriander and Parmesan cheese.

#zucchini #mushroom #bacon #penne