Florets of broccoli and crispy bacon may not be the first combo you think of when it comes to pasta, but you can trust us on this one! Mix it all into a moreish sour cream-based sauce for a flavour explosion that's even worthy of Nonna's picky palate.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
penne(ContainsGlutenMay be presentSoy, Egg)
garlic & herb seasoning
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
Bring a large saucepan of salted water to the boil. Cook the penne in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the penne and return to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, finely chop the garlic. Cut the broccoli into small florets and roughly chop the stalk. Grate the courgette.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon until golden, 3-4 minutes.
Add the broccoli with a dash of water to the bacon and cook, tossing, until softened, 4-5 minutes. Add the courgette and cook, stirring, until softened, 2-3 minutes. Add the butter and stir to melt. Add the garlic, garlic & herb seasoning and a pinch of chilli flakes (if using) and cook, tossing, until fragrant, 1 minute.
Reduce the heat to medium, then add the sour cream and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Stir to combine. Add the baby spinach leaves and stir through until wilted, 1-2 minutes. Remove the frying pan from the heat, then add the penne and 1/2 the grated Parmesan cheese and toss to combine. Season with salt and pepper.
Finely chop the chives. Divide the bacon and broccoli penne between bowls. Top with the remaining Parmesan cheese and garnish with the chives.