Low-fat Creamy Spaghetti

Low-fat Creamy Spaghetti Serves: 4 Time to make: 20 mins

Ingredients 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) Energy: 1860kJ Calories: 445cal Protein: 26g Fat: 9g – saturated: 3g Carbohydrates: 57g – sugars: 3g Dietary Fibre: 14g Sodium: 688mg Calcium: 131mg Iron: 5.7mg

Instructions

1. Cook spaghetti according to packet instructions. Drain well, reserving ¼ cup cooking liquid.
2. 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.
3. Add broccoli mixture to hot pasta, with sour cream and parsley. Toss to combine, adding a little of the reserved pasta water, if necessary.
4. To serve, divide between serving bowls and garnish with extra parsley. Serve with a large green salad.

Variations

Replace broccoli with 400g sliced zucchini, mushrooms, peas, or whatever vegetables you have on hand.
Recipe sourced from: Australian Healthy Food Guide