Confetti Spaghetti
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 4 slices lean bacon, finely sliced
- 4 spring onions, sliced
- 2 cloves garlic, crushed
- 2 tablespoons tomato paste
- 2 cups thickened cream (or low-fat evaporated milk)
- 1⁄2 cup grated parmesan cheese
- 1 ounce butter
- 1 leek, washed and thinly sliced
- 1 carrot, grated
- 1 zucchini, grated
- 1 red bell pepper, cut finely into strips
- 1 lb spaghetti
directions
- Cook spaghetti in plenty of salted water until ‘al dente’, drain and keep warm.
- Meanwhile, heat 1 tablespoon olive oil in a skillet and saute the bacon, spring onions and garlic for a couple of minutes.
- Add the tomato paste, cream and Parmesan cheese, heat gently until cheese has melted and the flavours have combined, and season with a pinch of salt if desired.
- Keep sauce warm while continuing with the next stage.
- Heat the butter in a large pan and saute the leek, carrot, zucchini and red bell pepper until just beginning to soften (I like a bit of crunch left).
- Combine vegetable mixture with the hot spaghetti.
- Serve with the bacon cream sauce poured over.
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Reviews
-
Excellant! What a lovely surprise, I thought this would be another Alfredo with added veggies. The Parmesan serves as a background for the bacon, green onion, garlic and tomato flavored cream sauce. The briefly cooked veggies add another layer of flavor, and wonderful texture and color. I made the recipe with heavy cream, used the thin shredder blade of my food processor for the carrot and zucchini and the thin slicer for the red pepper. I omitted the olive oil and cooked the bacon before adding the scallions and garlic. The ingredients include 1 oz of butter that is not included in the directions. Since I omitted the oil, I used 1 1/4 tbls of butter to saute the veggies. I served this over linguine and was tempted to add more cheese but realized all it needed was a bit of salt. I made the sauce and prepared the veggies ahead of time, making this a quick and special dish that goes into my book of "magic tricks" !
RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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