DaVinci’s 100% durum wheat semolina Spaghetti holds together a delicious medley of fresh peas, savory bacon, and Italian parmesan cheese in each bite.
Preheat oven to 200C. Grease a 20cm x 30cm pan. Line base and sides with baking paper.
Cook pasta following packet directions until tender. Drain. Refresh under cold water. Drain. Transfer to a bowl.
Meanwhile, heat oil in a small frying pan over medium heat. Cook bacon, stirring, for 3 to 4 minutes or until golden and crisp. Add zucchini, peas and garlic. Cook for 1 minute. Add to pasta.
Whisk eggs, cheeses, parsley and basil in a large jug. Add to pasta mixture. Toss to combine. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until golden and set. Stand for 10 minutes. Sprinkle with extra parsley. Serve warm or cold with salad leaves.
A refreshingly bright, seasonal pasta salad that pairs perfectly with all your summer meals.
By: Megan Mckeehan of @brokegirltable
This recipe is a perfect vegetarian alternative to your classic Sunday bolognese, and it tastes just as delicious. It is blazing with healthy nutrients and bursting with outstanding flavor. This recipe is perfect for a family dinner and is very simple to make. And what's even better, is that the copped cauliflower provide a texture so similar to ground meat that you can barely find the differnce.