Gluten-free creamy pasta with bacon and zucchini

This creamy gluten-free pasta dish is packed with veggies and healthy goodness!

Serves: 4

Time to make: 15 mins

Ingredients

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275g gluten-free pasta (rigatoni or penne work well)

100g smoked bacon medallions, thinly sliced

2 cloves garlic, crushed

½ lemon, zest

6 spring onions, thinly sliced

2 large zucchini/ courgettezucchiniXszucchini, summer squashX, grated

1 cup frozen peas, thawed

1 cup snow peas, trimmed

200g extra-light cream cheese (we used Philadelphia Lightest)

7 cups rocketarugulaX

Instructions

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1 Cook the pasta according to pack instructions until al dente. Drain, reserving ¹⁄³ cup of the cooking water, then return the pasta to the pan.

2 While the pasta is cooking, spray a large frying pan with a little oil and set over a medium-high heat. Cook the bacon, stirring occasionally, for 3–4 minutes until golden. Add the garlic, lemon zest and spring onions. Stir-fry for 1 minute. Add the zucchini, peas and snow peas and cook for 2–3 minutes until tender. Add cream cheese and reserved pasta water and cook, stirring, over low heat to melt cream cheese.

3 Add the bacon mixture to the pasta with most of the rocket. Toss to combine and season with freshly ground black pepper.

Nutrition Info (per serve)

Calories 440 cal

Kilojoules 1850 kJ

Protein 25 g

Total fat 6.6 g

Saturated fat 2.5 g

Carbohydrates 65.4 g

Sugar 10.3 g

Dietary fibre 7.8 g

Sodium 586 mg

Calcium 270 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.