A tasty and fresh recipe to get you through the week. 


  • 200 g penne

  • ½ tsp olive oil

  • 1 packet bacon, fat trimmed & sliced into strips

  • 1 tsp butter

  • 1 zucchini

  • 1 clove garlic, peeled & crushed

  • 1 bunch parsley. Leaves picked & chopped

  • 1 block feta cheese, crumbled

  • 1 bag baby spinach leaves, washed

  • ½ lemon, juiced


  • 1.

    Bring a large saucepan of water to the boil. Add the penne, stir briefly to prevent the pasta from sticking together, and cook for 8 minutes or until tender. Please use the correct amount of pasta. Using more will alter the flavour of your dish. Drain and return to the saucepan. Cover with a lid.

  • 2.

    Meanwhile, heat the olive oil in a medium frying pan over a medium heat. Add the bacon and cook for 4-5 minutes, stirring regularly so that it doesn’t burn. Add the butter, zucchini and garlic. Cook for 3-4 minutes, or until the zucchini has softened. Remove the frying pan from the heat.

  • 3.

    Add the bacon, zucchini, parsley and feta cheese to the cooked penne. Stir through the baby spinach and lemon juice. Season to taste with salt and pepper.

  • 4.

    To serve, divide the penne between bowls.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 189kj
  • Fat Total 5g
  • Saturated Fat 2g
  • Protein 7g
  • Carbohydrate 28g
  • Sugar 2g
  • Sodium 123mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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