Summary

Ingredients

• 1 zucchini
• 500 g tomato (s)
• 1 bunch parsley, smooth
• 400 g ribbon noodles
• salt
• 3 tablespoon butter
• 2 tablespoon flour
• 250 ml vegetable stock, (instant)
• 250 ml milk
• 100 g cheese (rated Gouda cheese)
• pepper
• 50 g bacon (breakfast bacon)
• 200 g peas, frozen

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Instructions

1. Wash and clean the zucchini and tomatoes, cut into slices or wedges. Rinse the parsley, pluck the leaves off. Cook the pasta in boiling salted water. Drain, quench and drain. Melt 2 tablespoons of butter and sweat the flour in it. Stir in the stock and milk, bring to the boil. Let the cheese melt in the sauce. Season to taste with salt and pepper. Cut the bacon into strips, fry them in a hot pan without adding any fat, remove them. Put 1 tablespoon butter in the pan and sauté the zucchini. Add the tomatoes and peas and cook briefly. Season with salt and pepper. Mix the pasta with the sauce, serve with the vegetables and bacon. Serve sprinkled with parsley.