300g Penne pasta
175g trim cut bacon
2 cloves garlic
1/2 capsicum, diced
2 tbsp olive oil
1 tbsp brown sugar juice of half a lemon
1 punnet cherry tomatoes
handful of fresh basil, marjoram and parsley
50g baby spinach pepper to taste
100g feta cheese
1. Peel and dice pumpkin and boil or steam it until soft. Boil pasta until al dente.
2. Fry diced bacon, capsicum and garlic in a pan with olive oil until bacon is cooked and capsicum has softened. Add sugar and lemon juice and stir. Mix in.
3. Sliced tomatoes, basil, marjoram, parsley and pepper and stir gently until tomatoes are soft but still intact.
4. Combine with chopped spinach, pumpkin and pasta and serve hot or cold in bowls with crumbled feta. Yum!