Fettuccine With Zucchini And Bacon - cooking recipe

Ingredients

13.25 oz fettuccine
1 tbsp vegetable or olive oil
2 cloves garlic, minced
1 None medium red onion, halved, thinly sliced
4 slices bacon, chopped
1 bunch asparagus, sliced into 1 inch pieces
2 None medium yellow zucchini, cut into ribbons
2 None medium green zucchini, cut into ribbons
1 1/4 cups heavy cream
1.5 oz Parmesan cheese, shaved
2 tbsp fresh chives, chopped, to serve

Preparation

Cook pasta in boiling salted water for 9-10 mins, or until tender. Drain.
Meanwhile, heat oil in a large frying pan over medium heat. Add garlic, onion and bacon. Cook, stirring, for 2-3 mins, or until browned. Add asparagus and cook, stirring, for 2 mins, or until just tender. Add zucchini and cook for 1 min, or until tender. Add cream and simmer for 2 mins, or until slightly thickened. Season.
Toss pasta with sauce and 1/2 the Parmesan. Distribute between shallow serving bowls and top with remaining cheese. Serve sprinkled with chives.