Bacon, courgette & caper one-pot pasta

Ingredients#

Makes 2 portions

• 90g bacon lardons or strips
• 0.5tbsp olive oil
• 1 medium courgette, coarsely grated or cut into small strips
• 2 garlic cloves, crushed
• 150g pasta
• 400ml boiling water
• 1 tbsp drained capers
• 0.5 lemons, zested and juiced
• 20g pecorino or parmesan, grated
• 2 handfuls of rocket or other leaves

Method#

• Fry the bacon in a pan, about 5 mins until slightly crispy. Set aside.
• In the same pan, fry the courgette and garlic for about 6 - 8 mins, until lightly golden and most of the water has evaporated.
• Add the pasta and water , stir and cook uncovered for 7 - 9 mins, until al dente, stirring frequently.
• Add the capers, lemon juice and zest, cheese and bacon. Add a bit more water if it looks dry.
• Stir and cook for up to a minute while the cheese begins to melt, then stir in the rocket until it wilts, and serve.

Notes#

Could work well with sweetcorn or other veg, and potentially olives instead of capers.