200g penne pasta
3 rashers bacon, fat trimmed and sliced into strips
1 tsp butter
1 zucchini, peeled into ribbons
1 clove garlic, peeled and crushed
1/3 bunch parsley, leaves picked and chopped
50g fetta cheese, crumbled
80g baby spinach leaves, washed
1/2 lemon, juiced

200 g penne pasta 3 rashers bacon, fat trimmed and sliced into strips 1 tsp butter 1 zucchini, peeled into ribbons 1 clove garlic, peeled and crushed 1/3 bunch parsley, leaves picked and chopped 50 g fetta cheese, crumbled 80 g baby spinach leaves, washed 1/2 lemon, juiced

1. Bring a large saucepan of water to the boil. Add the penne pasta and cook for 8 minutes, or until tender. Drain and return to the saucepan. Cover with a lid.

2. Meanwhile, heat a splash of olive oil in a medium frying pan over a medium heat. Add the bacon and cook for 4-5 minutes, stirring regularly so that it doesn't burn. Add the butter, zucchini ribbons and garlic. Cook for 3-4 minutes, or until the zucchini has softened. Remove the frying pan from the heat.

3. Add the bacon, zucchini ribbons, parsley and fetta cheese to the penne pasta. Stir through the baby spinach leaves and lemon juice. Season to taste with salt and pepper.

4.To serve, divide the penne between bowls.