Home-from-work spaghetti

Health score
18%
Home-from-work spaghetti
20 min.
4
726kcal

Suggestions


After a long day at work, the last thing you want is to spend hours in the kitchen preparing dinner. That's where this delightful Home-from-Work Spaghetti comes in! This vibrant and satisfying dish combines the rich flavors of crispy streaky bacon, tender courgettes, and juicy cherry tomatoes, all coated in luscious pesto. The beauty of this recipe lies in its simplicity and speed—ready in just 20 minutes, it’s perfect for busy weeknights when you need a delicious meal without the fuss.

The combination of al dente spaghetti and fresh vegetables ensures that every bite is a burst of flavor, making this dish not only quick to prepare but also enjoyable to eat. Topped with freshly grated parmesan cheese, it adds a creamy finish that elevates the dish to something truly special. This recipe serves four, making it ideal for family dinners or casual get-togethers with friends.

So, whether you're looking for a hearty main course or a comforting lunch option, this Home-from-Work Spaghetti will surely become a favorite in your household. Just imagine sitting down to a warm bowl of pasta, relishing each bite, and welcoming the weekend with ease. Give it a try—you won’t be disappointed!

Ingredients

  • 400 pasta like spaghetti dried
  •  rashers streaky bacon 
  •  courgettes 
  • 200 cherry tomatoes 
  • tbsp olive oil 
  • tbsp pesto 
  • servings parmesan freshly grated

Equipment

  • frying pan

Directions

  1. Bring a large pan of salted water to the boil (use boiling water from the kettle to speed things up).
  2. Add the spaghetti and return to the boil, then cook at a rolling boil for the time given on the pack, stirring once or twice. This usually takes 10-12 minutes.
  3. Meanwhile cut up the bacon and courgettes into small chunks. Halve the tomatoes.
  4. Heat the oil in a large, deep frying pan, add the bacon and fry for 5 minutes, until it starts to crisp. Tip in the courgettes and tomatoes and cook for a further 2-3 minutes until the courgettes begin to brown round the edges and the tomatoes start to soften.
  5. When the pasta is cooked, spoon a couple of tablespoons of the cooking water into the vegetables, then drain the pasta and tip it into the vegetables too. Spoon in the pesto and toss well until everything is evenly coated.
  6. Serve straight from the pan, with freshly grated parmesan.

Nutrition Facts

Calories726kcal
Protein16.01%
Fat38.5%
Carbs45.49%

Properties

Glycemic Index
21
Glycemic Load
30.59
Inflammation Score
-8
Nutrition Score
23.405217414317%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Quercetin
1mg

Nutrients percent of daily need

Calories:725.93kcal
36.3%
Fat:30.91g
47.55%
Saturated Fat:10.14g
63.38%
Carbohydrates:82.17g
27.39%
Net Carbohydrates:77.4g
28.15%
Sugar:7.09g
7.87%
Cholesterol:36.12mg
12.04%
Sodium:785.97mg
34.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.92g
57.84%
Selenium:74.82µg
106.88%
Manganese:1.15mg
57.57%
Phosphorus:480.12mg
48.01%
Calcium:422.7mg
42.27%
Vitamin C:28.94mg
35.08%
Magnesium:90.98mg
22.75%
Vitamin B6:0.43mg
21.35%
Copper:0.4mg
19.86%
Vitamin A:985.34IU
19.71%
Zinc:2.88mg
19.19%
Fiber:4.77g
19.08%
Potassium:659.01mg
18.83%
Vitamin B3:3.37mg
16.87%
Vitamin B2:0.28mg
16.5%
Vitamin B1:0.22mg
14.97%
Iron:2.46mg
13.69%
Folate:50.12µg
12.53%
Vitamin E:1.68mg
11.17%
Vitamin K:10.44µg
9.94%
Vitamin B5:0.95mg
9.53%
Vitamin B12:0.47µg
7.83%
Vitamin D:0.24µg
1.59%