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Pancetta, Pea and Zucchini Spaghetti

Serves: 2

Nutritional Information (per serve)

  • Kcal: 235 kcal
  • Carbs: 7.8g
  • Proteins: 16.6g
  • Energy: 1090 kJ
  • Sugar: 2g
  • Fat: 15.5g
  • Saturated fat (g): 8.1g
  • Sodium (mg): 759mg

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  • 100 grams thinly sliced pancetta/prosciutto
  • ½ cup(s) of cooked peas
  • 1 package Slendier Spaghetti
  • 50 grams feta crumbled
  • 1 small zucchini slice with vegetable peeler into ribbons
  • ¼ cup thinly chopped mint


  1. Prepare Slendier Spaghetti as per instructions on pack
  2. In non – sick frying pan add prosciutto to pan and cook so crispy. Remove from pan, cut and set aside
  3. Add zucchini ribbons to pan and cook for 1 minute each side
  4. In bowl add prepared spaghetti, cooked pancetta/prosciutto, zucchini ribbons, mint, peas and crumbled feta
  5. Serve and enjoy
  6. You can also add:
    • Mint for parsley if preferred
    • Diced bacon instead of Pancetta /prosciutto

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