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Zucchini and fettuccini, with the zing of the lemon zest, the saltiness of the bacon, the sweetness of the sundried tomato and the sourness of the cream all combined to entice the palate.

Ingredients
2 zucchini sliced.
1 clove garlic finely chopped.
1 chilli, seeds removed and finely chopped.
2 rashers bacon, rind removed and chopped.
1 large tomato chopped.
½ tablespoon lemon zest.
3 sun- dried tomatoes, finely chopped.
Handful fresh oregano leaves.
Freshly ground black pepper.
Fettuccini.
Butter for saute.
3 tablespoons sour cream.
½ cup tasty cheese.
Grated pecorino for garnish.

Method
Boil fettuccini in salted water until al dente.

In a pan with a little butter saute the garlic, zucchini, bacon, chili and tomato, sun-dried tomato and lemon zest.

In another bowl mix the sour cream and grated cheese together.

Drain fettuccini and add to pan with a little cooking water.

Stir in sour cream and grated cheese mix, and toss to coat all ingredients.

Season with freshly ground black pepper to taste.

Add fresh oregano leaves and top with grated pecorino to serve