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Overhead photo of creamy bacon and zucchini penne with spinach and cheese AI-generated image, for illustration only.
NeverFeeds AU Recipes

Creamy Bacon Penne

with Zucchini & Greens

Pork ⏱ 25–35 min Easy Large saucepan · Large frying pan

One of those pasta nights where everything happens in two pots at once — salty bacon and softened zucchini in a light cream sauce, tossed through penne with a fistful of spinach wilted in at the last second.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil, plus salt for the pasta water and salt & pepper to finish.

Method

  1. Get the pasta going

    Bring a large pot of salted water to the boil and cook the penne to packet timing until just al dente. Scoop out a mugful of the starchy pasta water before you drain it — you'll want it later — then toss the drained penne with a drizzle of oil so it doesn't clump while you finish everything else.

  2. Cook the bacon and vegetables

    Heat a drizzle of oil in a large frying pan over medium-high heat. Cook the bacon until it's starting to crisp, 3–4 minutes, then add the onion and cook until softened, 2–3 minutes. Stir in the zucchini and cook until tender, 3–4 minutes, then the garlic for a final minute.

  3. Make it creamy

    Drop the heat to low, pour in the cream, and let it simmer and thicken slightly, 1–2 minutes.

  4. Bring it all together

    Add the drained pasta, spinach, cheese and a splash of the reserved pasta water to the pan. Toss until the spinach wilts and everything's coated, adding a little more pasta water if it looks like it needs loosening. Season generously — pasta always needs more salt than you think.

  5. Serve

    Divide between bowls while it's still hot.

Pasta water tip: that reserved cupful is doing real work here — the starch in it helps the sauce cling to the pasta instead of pooling at the bottom of the bowl. Don't skip it.