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Summer Whole Wheat Spaghetti with Corn, Zucchini and Turkey Bacon

How's your Monday?

The last week has been stressful. I wasn't getting enough sleep. Work was busy. I was feeling tired.

I spent this weekend on the couch watching TV, reading (The Girl on the Train), going swimming and not worrying about cooking and/or photographing anything for the blog.

I hope you'll forgive me.

Last night for dinner I made a dish with a bunch of produce, turkey bacon and whole wheat spaghetti. Because the photo of the dish was really popular on instagram, I thought I'd share the recipe with you.

Summer Whole Wheat Spaghetti with Corn, Zucchini and Turkey Bacon

Serves 3-4

1/2 pack whole wheat spaghetti
2 teaspoons olive oil
4 turkey bacon strips, chopped
2 leeks {white parts only}, halved, cut into moon shapes, well washed and drained {you don't want any sand!!}
salt to taste
kernels from 2 ears of corn
1 zucchini, diced
2 spinach bunches, stems removed and discarded, leaves chopped
chili powder to taste
3 tablespoons cream cheese
basil for garnish

1. Bring a large pot of salted water to boil. Add spaghetti and cook for about 10 minutes.
2. Meanwhile, heat olive oil in a large skillet. Add bacon and leeks and sauté for 5-7 minutes.
3. Season leeks and bacon with salt, add corn and zucchini and continue sautéing for another 5 minutes.
4. Add spinach and chili powder and cook until spinach has wilted.
5. Drain spaghetti and add to the vegetable/bacon mixture. Mix in cream cheese. Feel free to use a bit of pasta cooking water to thin out the sauce.
6. Serve topped with fresh basil.

Of course you can use any vegetables you like/have on hand. Also, feel free to use mozzarella or parmesan or even feta! I used cream cheese because that's the only type of cheese I had.