Home From Work Spaghetti

1. 1

   Bring a large pan of salted water to the boil.

2. 2

   Add the spaghetti and return to the boil, then cook at a rolling boil for the time given on the pack, stirring once or twice.

3. 3

   This usually takes 10 to 12 minutes.

4. 4

   Meanwhile cut up the bacon and zucchini into small chunks.

5. 5

   Halve the tomatoes.

6. 6

   Heat the oil in a large deep frying pan, add the bacon and fry for 5 minutes,until it starts to crisp.

7. 7

   Tip in the zucchini and tomatoes and cook for a further 2 to 3 minutes until the zucchini begins to brown around the edges and the tomatoes begin to soften.

8. 8

   When the pasta is cooked, spoon a couple of tablespoons of the cooking water into the vegetables, then drain the pasta and tip it into the vegetables too.

9. 9

   Spoon in the pesto and toss well until everything is coated.

10. 10

    Serve straight from the pan, with freshly grated parmesan.

No additional tips available.