Bacon, Tomato and Rocket Spaghetti

different spaghetti

• Ready In: 24 mins
• Serves: 4

Ingredients

• 400  g  barilla dried spaghetti
• 125  g  97%  fat free bacon, roughly chopped
• 1  tablespoon olive oil
• 500  g cherry tomatoes, halved
• 3  garlic cloves, crushed
• 100  g baby rocket
• 1⁄3 cup  grated parmesan cheese, to serve

Directions

1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
2. Meanwhile, heat a non-stick frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 3 to 4 minutes or until light golden. Remove to a plate.
3. Add oil to frying pan. Reduce heat to medium-low. Add tomatoes and garlic. Cook, stirring occasionally, for 1 to 2 minutes or until tomatoes begin to collapse.
4. Drain pasta, reserving 1 cup of cooking water. Return pasta to saucepan. Add bacon, tomatoes, rocket and reserved cooking water. Season with salt and pepper. Toss over low heat for 1 minute or until heated through. Divide between serving bowls. Top with parmesan and serve.