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Bacon, Zucchinai & Asparagus Spaghetti

Serves: 2

By Nick | February 17th, 2016

Nutritional Information (per serve)

Kcal: 159 kcal
Carbs: 8.1g
Proteins: 24.9g
Energy: 1200 kJ
Sugar: 3g
Saturated fat (g): 16.7g
Sodium(mg): 980mg

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Ingredients

250 grams Slendier Spaghetti
6 Rashers of Bacon, rind removed, diced
1 Small bunch of Asparagus Spears
1 Small Zucchini, sliced
1 Clove of Garlic, crushed
½ cup(s) Chopped Parsley leaves
30 grams Crumbed Feta
¼ cup(s) Lemon Juice
1 teaspoon(s) Black Pepper to season

Directions

Prepare Slendier Spaghetti as per instructions on pack and set aside
Heat olive oil in pan; add diced bacon and cook for 1 minute
Add zucchini, asparagus and garlic. Cook, stirring, for 2 minutes or until the vegetables start to soften
Add lemon juice and toss Slendier spaghetti to pan to heat through
Remove from heat, add freshly chopped parsley leaves and feta toss to combine
Season with freshly ground black pepper

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20095 Hamburg
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* Disclaimer: testimonials are individual experiences of those who have used Slendier, and may have been edited for clarity. These are individual results and results do vary.