Penne Pasta with Zucchini and Bacon With Rosé Cream Sauce, Pine Nuts and Parmesan

Boil a pot of water. Cut zucchini in half, then slice each half into 2cm slices. Halve tomatoes. Chop Parsley. Slice onion finely. In moderate oven of 180 degrees, roast pine nuts for 5 minutes.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 9-10 minutes until al dente or to your liking. Reserve 1/2 a cup of pasta water before draining

In a pan heat olive oil or vegetable oil over medium heat, add diced bacon, onion and zucchini. Fry till softened add the cherry tomatoes, then the tomato paste, half the parsley and cream. Slightly thicken till it coats the back of a spoon.

Place the pasta into the sauce along with pine nuts and half the grated parmesan. Mix through till the pasta is coated with the sauce. If the sauce is too thick add the reserved ¹⁄₂ cup of pasta water.

Divide the pasta between the bowls, add as much of the remaining chopped parsley and parmesan cheese as you like. Serve and Enjoy

Boil a pot of water. Cut zucchini in half, then slice each half into 2cm slices. Halve tomatoes. Chop Parsley. Slice onion finely. In moderate oven of 180 degrees, roast pine nuts for 5 minutes.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 9-10 minutes until al dente or to your liking. Reserve 1/2 a cup of pasta water before draining

In a pan heat olive oil or vegetable oil over medium heat, add diced bacon, onion and zucchini. Fry till softened add the cherry tomatoes, then the tomato paste, half the parsley and cream. Slightly thicken till it coats the back of a spoon.

Place the pasta into the sauce along with pine nuts and half the grated parmesan. Mix through till the pasta is coated with the sauce. If the sauce is too thick add the reserved ¹⁄₂ cup of pasta water.

Divide the pasta between the bowls, add as much of the remaining chopped parsley and parmesan cheese as you like. Serve and Enjoy

Boil a pot of water. Cut zucchini in half, then slice each half into 2cm slices. Halve tomatoes. Chop Parsley. Slice onion finely. In moderate oven of 180 degrees, roast pine nuts for 5 minutes.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 9-10 minutes until al dente or to your liking. Reserve 1/2 a cup of pasta water before draining

In a pan heat olive oil or vegetable oil over medium heat, add diced bacon, onion and zucchini. Fry till softened add the cherry tomatoes, then the tomato paste, half the parsley and cream. Slightly thicken till it coats the back of a spoon.

Place the pasta into the sauce along with pine nuts and half the grated parmesan. Mix through till the pasta is coated with the sauce. If the sauce is too thick add the reserved ¹⁄₂ cup of pasta water.

Divide the pasta between the bowls, add as much of the remaining chopped parsley and parmesan cheese as you like. Serve and Enjoy

Boil a pot of water. Cut zucchini in half, then slice each half into 2cm slices. Halve tomatoes. Chop Parsley. Slice onion finely. In moderate oven of 180 degrees, roast pine nuts for 5 minutes.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 9-10 minutes until al dente or to your liking. Reserve 1/2 a cup of pasta water before draining

In a pan heat olive oil or vegetable oil over medium heat, add diced bacon, onion and zucchini. Fry till softened add the cherry tomatoes, then the tomato paste, half the parsley and cream. Slightly thicken till it coats the back of a spoon.

Place the pasta into the sauce along with pine nuts and half the grated parmesan. Mix through till the pasta is coated with the sauce. If the sauce is too thick add the reserved ¹⁄₂ cup of pasta water.

Divide the pasta between the bowls, add as much of the remaining chopped parsley and parmesan cheese as you like. Serve and Enjoy

Boil a pot of water. Cut zucchini in half, then slice each half into 2cm slices. Halve tomatoes. Chop Parsley. Slice onion finely. In moderate oven of 180 degrees, roast pine nuts for 5 minutes.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 9-10 minutes until al dente or to your liking. Reserve 1/2 a cup of pasta water before draining

In a pan heat olive oil or vegetable oil over medium heat, add diced bacon, onion and zucchini. Fry till softened add the cherry tomatoes, then the tomato paste, half the parsley and cream. Slightly thicken till it coats the back of a spoon.

Place the pasta into the sauce along with pine nuts and half the grated parmesan. Mix through till the pasta is coated with the sauce. If the sauce is too thick add the reserved ¹⁄₂ cup of pasta water.

Divide the pasta between the bowls, add as much of the remaining chopped parsley and parmesan cheese as you like. Serve and Enjoy

Boil a pot of water. Cut zucchini in half, then slice each half into 2cm slices. Halve tomatoes. Chop Parsley. Slice onion finely. In moderate oven of 180 degrees, roast pine nuts for 5 minutes.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 9-10 minutes until al dente or to your liking. Reserve 1/2 a cup of pasta water before draining

In a pan heat olive oil or vegetable oil over medium heat, add diced bacon, onion and zucchini. Fry till softened add the cherry tomatoes, then the tomato paste, half the parsley and cream. Slightly thicken till it coats the back of a spoon.

Place the pasta into the sauce along with pine nuts and half the grated parmesan. Mix through till the pasta is coated with the sauce. If the sauce is too thick add the reserved ¹⁄₂ cup of pasta water.

Divide the pasta between the bowls, add as much of the remaining chopped parsley and parmesan cheese as you like. Serve and Enjoy