350g wholemeal spaghetti
1 teaspoon olive oil
175g middle cut bacon, trimmed, diced
2 cloves garlic, crushed
1/2 teaspoon dried red chilli flakes
1 head (about 400g) broccoli, cut into bite-sized florets
3 tablespoons low-fat sour cream
1/4 cup chopped flat-leaf parsley
large green salad, to serve
Nutrition (per serve)
Cook spaghetti according to packet instructions. Drain well, reserving ¼ cup cooking liquid.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add bacon and cook, stirring, for 3–4 minutes. Add garlic and chilli, stirring for 1 minute. Add broccoli and 2 tablespoons water, stirring occasionally for 3–4 minutes, until broccoli is tender-crisp.
Add broccoli mixture to hot pasta, with sour cream and parsley. Toss to combine, adding a little of the reserved pasta water, if necessary.
To serve, divide between serving bowls and garnish with extra parsley. Serve with a large green salad.
Replace broccoli with 400g sliced zucchini, mushrooms, peas, or whatever vegetables you have on hand.
Recipe sourced from: Australian Healthy Food Guide