Vital Veg, organic farm, courgettes

Creamy Courgette and Bacon Pasta

1 tsp olive oi
150g diced pancetta or smoked bacon lardons
4 courgettes, coarsely grated
1 garlic clove, crushed
handful freshly grated Parmesan
1 small tub (200g) low-fat crème fraîche
300g tagliatelle

Heat olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp.

Turn up the heat and add the grated courgette to the pan.  

Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.

Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water.

Drain the tagliatelle and tip into the frying pan with the bacon and courgette.

Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce.

Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.