For a change, replace basil pesto with sun-dried tomato pesto. Zucchini spaghetti is available from the fruit and vegetable section of major supermarkets.
175g shortcut bacon rashers, chopped
2 x 250g packets fresh zucchini spaghetti
½ cup basil pesto
Cook pasta in a large saucepan of boiling, salted water, until tender. Drain, reserving ¼ cup of the cooking liquid.
Meanwhile, heat a well-oiled, large frying pan over a high heat. Add bacon. Cook, stirring occasionally for about 5 minutes, or until golden brown and crisp. Remove. Drain on absorbent kitchen paper.
Add zucchini to same, hot pan. Cook for about 3 minutes, or until zucchini is just tender.
Return bacon to pan with pesto, pasta and reserved cooking liquid. Stir over a high heat until hot. Remove.
Serve with grated parmesan (optional).