Spinach, pea & bacon fettucine

1. Cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain well. Return to pan.
   
2. Meanwhile, heat oil in a large frying pan on high. Cook bacon for 4-5 minutes, until golden.
   
3. In a small jug, combine a little milk and corn flour, stirring until smooth. Whisk into pan with bacon and remaining milk. Bring to the boil. Reduce heat to low and simmer for 4-5 minutes. Stir in peas and spinach.
   
4. Cook for 1-2 minutes, until spinach has wilted. Stir through zucchini and onions, and season to taste. Add to pasta, tossing well over a low heat for 1 minute. Serve topped with parmesan.

• If liked, use salami instead of bacon.
  
• Accompany with salad and crusty bread.

Also in the mag this week:

True life

From the food pages

• Pastry ties with gooey caramel
  
• Spinach, pea & bacon fettucine
  
• Budget meal planner: Chilli chicken with olives for $9.40
  
• Reader recipe: Almond cinnamon biscuits by Margaret Moroney, Burrum Heads, QLD.