Servings: 4+

Sauce Sauce
 
1 brown onion, finely diced 1 brown onion, finely diced
1 capsicum, thinly sliced 1 capsicum, thinly sliced
2 garlic clove, minced (optional) 300g shoulder bacon, diced 1cm 1 drizzle of oil 2 garlic clove, minced (optional) 300g shoulder bacon, diced 1cm 1 drizzle of oil
1 pack basil drizzle (basil, olive oil, garlic, salt & pepper) 1 pack basil drizzle (basil, olive oil, garlic, salt & pepper)
125g sour cream 125g sour cream
1 pack baby spinach 1 pack baby spinach
 
Pasta Pasta
 
1 broccoli, cut into small florets 1 broccoli, cut into small florets
penne pasta penne pasta
1 drizzle of olive oil 1 drizzle of olive oil
 
To Serve To Serve
 
1 pack grated Parmesan 1 pack grated Parmesan

1) Bring a large pot of salted water to the boil.
2) Prep onion, capsicum and garlic. Prep broccoli and set aside. Prep bacon.
3) Cook pasta in pot of boiling water for 8 minutes. Add broccoli and cook a further 3 minutes, until just tender. Drain and return to pot with olive oil to prevent sticking.
4) Heat oil in a large fry-pan on medium heat. Cook bacon for about 5 minutes, until starting to brown. Add onion, capsicum and garlic and cook for a further 2 to 3 minutes, until softened.
5) Reduce heat to medium-low and add basil drizzle, sour cream, pasta, broccoli and spinach to pan. Cook a further minute, until warmed through. Season to taste with salt and pepper.
6) Serve Pasta topped with Parmesan.