Bacon & zucchini linguine with mint & Parmesan Recipe
Ingredients
150g gluten free bacon, trimmed, diced
2 garlic cloves, crushed
1 lemon finely grated, and juiced
2 large (400g) zucchini, trimmed
340g Gluten Free Linguine
60ml (1/4 cup) extra virgin olive oil
1 onion, finely chopped
, coarsely grated
2 tbs chopped fresh flat-leaf parsley
2 tbs chopped fresh mint
50g (1/2 cup) finely grated Parmesan cheese
Bacon & zucchini linguine with mint & Parmesan Recipe
Method
Step 1
Cook the linguine in a large saucepan of lightly salted boiling water, according to packet instructions or until al dente. Drain well and return to pan.
Step 2
Meanwhile, heat 2 tablespoons of the olive oil in a large non-stick frying pan over a medium heat. Add the onion and bacon, cook stirring occasionally, for 5 minutes or until light golden. Add garlic and zest, cook stirring for 30 seconds or until aromatic. Add the zucchini, cook stirring, for 2 minutes or until zucchini is bright green and just tender, do not overcook.
Step 3
Add the zucchini mixture to the hot pasta with the remaining olive oil, parsley, mint, half the Parmesan and lemon juice, toss until well combined. Season with sea salt and freshly ground black pepper. Serve immediately with remaining grated Parmesan.
Ingredients
150g gluten free bacon, trimmed, diced
2 garlic cloves, crushed
1 lemon finely grated, and juiced
2 large (400g) zucchini, trimmed
340g Gluten Free Linguine
60ml (1/4 cup) extra virgin olive oil
1 onion, finely chopped
, coarsely grated
2 tbs chopped fresh flat-leaf parsley
2 tbs chopped fresh mint
50g (1/2 cup) finely grated Parmesan cheese
Bacon & zucchini linguine with mint & Parmesan Recipe
Method
Step 1
Cook the linguine in a large saucepan of lightly salted boiling water, according to packet instructions or until al dente. Drain well and return to pan.
Step 2
Meanwhile, heat 2 tablespoons of the olive oil in a large non-stick frying pan over a medium heat. Add the onion and bacon, cook stirring occasionally, for 5 minutes or until light golden. Add garlic and zest, cook stirring for 30 seconds or until aromatic. Add the zucchini, cook stirring, for 2 minutes or until zucchini is bright green and just tender, do not overcook.
Step 3
Add the zucchini mixture to the hot pasta with the remaining olive oil, parsley, mint, half the Parmesan and lemon juice, toss until well combined. Season with sea salt and freshly ground black pepper. Serve immediately with remaining grated Parmesan.
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