Ingredients
8 lean bacon rashers
600g pumpkin, peeled, cut into 2cm pieces
1 red onion, finely chopped
2 cloves garlic, crushed
410g can chopped tomatoes
½ cup light cooking cream
375g pasta
2 zucchini, shredded
¼ cup coarsely chopped fresh parsley
Method
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Place bacon in a single layer on an oiled oven tray.
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Cook in a hot oven (200C) for about 12 to 15 minutes, or until browned. Cool slightly. Cut into large pieces.
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Meanwhile, boil pumpkin in a stockpot of water until very tender. Drain.
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Heat same oiled, stockpot over a medium heat. Add onion and garlic. Cook, stirring, until soft. Return pumpkin to pot with tomatoes and cream. Simmer, stirring occasionally, for 5 minutes. Season with
salt and pepper. -
Cook pasta in a large saucepan of boiling, salted water until tender. Stir in zucchini then drain, reserving ¹/³ cup cooking water. Stir pasta and cooking water into sauce with parsley.
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Serve pasta topped with bacon.