1 tsp olive oil
150g diced pancetta or smoked bacon lardons
4 zucchini, coarsely grated
1 tbsp garlic infused oil
handful freshly grated parmesan
1 small tub (200g) lactose free cream
300g gluten free spaghetti
Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp.
Turn up the heat and add the grated zucchini to the pan.
Cook for 5 mins or until soft and starting to brown then add the garlic infused oil and cook for a minute longer. Season and set aside.
Cook the gluten free spaghetti according to the pack instructions and scoop out a cupful of cooking water.
Drain the gluten free spaghetti and tip into the frying pan with the bacon and zucchini.
Over a low heat toss everything together with the lactose free and half the Parmesan adding a splash of gluten free pasta water too if you need to loosen the sauce.
Season to taste, stir in the rocket and serve twirled into bowls with the remaining Parmesan scattered over.
Recipe adapted from: Good Food