Zucchini spaghetti with bacon

Ingredients for 2 servings:

• 250g spaghetti
• 3 m.-large zucchini
• 150 ml vegetable stock
• 3 tbsp sour cream
• 1 small onion(s)
• 100 g bacon
• 1 garlic clove(s)
• 5 tbsp olive oil
• salt and pepper
• some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the zucchini and cut into spaghetti strips, about 5 mm wide and the length of the whole zucchini, if you have one. This is quickest with a spiral cutter. Finely chop the onion and sauté in 2 tablespoons of oil. Add the diced bacon and brown together. Remove from the pan and set aside. Cook the spaghetti al dente. Meanwhile, sauté the zucchini spaghetti in the pan with the remaining 3 tablespoons of olive oil until lightly browned. Just before the end, add the finely chopped garlic cloves and sauté. Add the vegetable stock and sour cream and season with salt and pepper. Drain the spaghetti, add it to the pan and mix. Garnish with fresh, chopped parsley.