Cook the spaghetti al dente according to the instructions on the packet. Drain, but leave a little of the cooking liquid in the pan. Leave in the covered pan. Roast the pine nuts over a low heat (no oil) and leave to cool. In the same pan, fry the diced bacon until crispy. Meanwhile, halve the cherry tomatoes, dice the mozzarella and mix into the pasta with the pine nuts, crispy bacon and rocket. Stir a teaspoon of green pesto and 2 tablespoons of olive oil into the pasta. Serve on two plates and garnish with a few fresh basil leaves.
Mozzarella and Bacon Spaghetti
- Difficulty Level Intermediate
Ingredients
- Ingredients (2 people)
- 150 Gram wholegrain spaghetti
- 1/2 tray cherry tomatoes
- 125 Gram low-fat diced bacon
- 1 round mozzarella
- 30 Gram pine nuts
- 30 grams rocket
- Few sprigs fresh basil
- 1 tablespoon green pesto
- 2 tablespoons olive oil
Instructions
- 1. Cook the spaghetti al dente according to the instructions on the packet.
- 2. Drain, but leave a little of the cooking liquid in the pan.
- 3. Leave in the covered pan.
- 4. Roast the pine nuts over a low heat (no oil) and leave to cool.
- 5. In the same pan, fry the diced bacon until crispy.
- 6. Meanwhile, halve the cherry tomatoes, dice the mozzarella and mix into the pasta with the pine nuts, crispy bacon and rocket.
- 7. Stir a teaspoon of green pesto and 2 tablespoons of olive oil into the pasta.
- 8. Serve on two plates and garnish with a few fresh basil leaves.
- Recipe Type : Dinner-3, Phase 3
- Ingredient : Cherry Tomatoes, Fresh Basil, Green Pesto, Low-fat Diced Bacon, Mozzarella, Olive Oil, Pine Nuts, Wholegrain Spaghetti
Instructions
- 1. Cook the spaghetti al dente according to the instructions on the packet.
- 2. Drain, but leave a little of the cooking liquid in the pan.
- 3. Leave in the covered pan.
- 4. Roast the pine nuts over a low heat (no oil) and leave to cool.
- 5. In the same pan, fry the diced bacon until crispy.
- 6. Meanwhile, halve the cherry tomatoes, dice the mozzarella and mix into the pasta with the pine nuts, crispy bacon and rocket.
- 7. Stir a teaspoon of green pesto and 2 tablespoons of olive oil into the pasta.
- 8. Serve on two plates and garnish with a few fresh basil leaves.
About Chef
About Jos Stuyver
Jos Stuyver is the founder of the Momentum® weight loss programme. Having started his professional life as a physiotherapist, he has branched out in several different directions over his forty-year career. For many years, he worked as an orthomolecular therapist. During his experience in his practice, he became increasingly convinced that obesity was the cause of many health problems. Preferring to tackle problems at source, Jos developed and refined the Momentum® weight loss programme.About Jos Stuyver
Jos Stuyver is the founder of the Momentum® weight loss programme. Having started his professional life as a physiotherapist, he has branched out in several different directions over his forty-year career. For many years, he worked as an orthomolecular therapist. During his experience in his practice, he became increasingly convinced that obesity was the cause of many health problems. Preferring to tackle problems at source, Jos developed and refined the Momentum® weight loss programme.Products
-
Momentum Program
-
Momentum Multi Vita
$ 60.00
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Momentum Q10
$ 100.00
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Momentum Antioxidant
$ 200.00
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Momentum Magnesium
$ 60.00
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Momentum Carnitine
$ 90.00
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