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Bacon, Zucchinai & Asparagus Spaghetti

Serves: 2

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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  • 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


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