Name: Farfalle with bacon & zucchini with cheese & parsley
Yield: 2 servings
Ingredients: 180 g of bow tie pasta; 1 garlic clove; 1 bag of parsley; 1 zucchini; 0.5 lemon; 150 g of smoked bacon; 40 g of parmesan; 50 g of garlic and herb cheese; 4 tablespoon of olive oil; salt (according to taste); pepper (according to taste)

Farfalle with bacon & zucchini with cheese & parsley

After a busy day, these pasta are ready in no time! Discover our irresistible recipe for farfalle with bacon and zucchini, a bold mix of Italian and Mediterranean cuisine with lots of cheese added. Ready to enjoy?

Public

Course: Main course

Preparation time: 0 minutes

Cost per serving: 1,63 €

Energy: 949 kcal / serving

Nutritional score:

Instructions

1. Be sure to follow the quantities indicated on the left to prepare your recipe!
Bring a large pot of salted water to a boil.
Cook the farfalle in it for 11-13 minutes. Reserve a few ladles of cooking water, then drain the pasta.
Finely chop the garlic. Strip the parsley leaves and chop them.
Slice the zucchini into thin rounds and cut the lemon into quarters.
2. Heat a wok or sauté pan over medium-high heat. Add the bacon. Cook for 2-3 minutes, stirring regularly, then reserve in a bowl.
In the same pan, heat a small drizzle of olive oil, then add the zucchini and garlic. Season with salt and pepper. Cook for 5-6 minutes over medium heat, or until the zucchini is slightly tender.
3. Add ¼ ladle of pasta cooking water per person, the grated cheese and the herbed cream cheese to the pan.
Mix well, then add the bacon, farfalle, the juice of ¼ lemon per person, and half of the parsley. Season with pepper.
Cook for 1-2 minutes, stirring actively to emulsify the sauce and make it creamy.

TIP: If the pasta is too dry, add a little more cooking water, then stir actively or add a drizzle of olive oil.
4. Serve the farfalle in shallow plates.
Sprinkle with the remaining parsley and adjust the seasoning with salt, pepper, and lemon juice to taste.