Published Jan 18, 2021
Pasta is always a great store cupboard item to have – you can make almost any dish with it, by varying the vegetables, any meat products (including leftovers such as chicken). Tinned goods from beans and pulses, vegetables and extras such as jars or tubes of garlic paste, can be substituted if you don’t have the fresh variety. Anything in your freezer such as frozen peas also add to the flavour.
Preparation Time: 10 minutes
Cook Time: 20 – 25 minutes
150g linguine, uncooked
4 trimmed fat bacon or turkey medallions, cut into small pieces
10 cherry tomatoes, cut lengthways, or you can use the tinned version
200g zucchini, cut into dice or sticks
2 garlic cloves, finely chopped
2tbsp of lemon juice
1tbsp of extra virgin olive oil
Pinch of sea salt
Lemon slice, olives and parsley, to garnish
- Firstly, bring to the boil a large pot filled around halfway to two thirds full of water and add the linguine, this will take around 9 – 11 minutes to cook.
- While the linguine is cooking, heat a large skillet over a medium high heat.
- Add in your olive oil and then proceed to fry off your rasher pieces. By the time they have finished cooking the linguine will be done; remove it from the heat and drain. Set the linguine to one side for the moment.
- Add your garlic, cherry tomatoes and zucchini and sauté.
- Add the linguine to your large skillet and mix the ingredients. Add in the lemon juice. Cook for 2 – 3 minutes mixing continuously.
- Serve the linguine immediately, garnishing with a lemon slice, several olives and a sprig of parsley. Finish off with a small pinch of sea salt and enjoy!
Per serving: 366Kcal, Protein 22.2g, Fat 10.5 g, Carbohydrates 48.1g, Fibre 2.1g
Written by Bev Walton
Food Writer and Nutritionist, dietician
A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.