Confetti Spaghetti

• 1 tablespoon olive oil
• 4 slices lean bacon, finely sliced
• 4 spring onions, sliced
• 2 cloves garlic, crushed
• 2 tablespoons tomato paste
• 2 cups thickened cream (or low-fat evaporated milk)
• 12 cup grated parmesan cheese
• 1 ounce butter
• 1 leek, washed and thinly sliced
• 1 carrot, grated
• 1 zucchini, grated
• 1 red bell pepper, cut finely into strips
• 1 lb spaghetti

1. Cook spaghetti in plenty of salted water until al dente, drain and keep warm.
2. Meanwhile, heat 1 tablespoon olive oil in a skillet and saute the bacon, spring onions and garlic for a couple of minutes.
3. Add the tomato paste, cream and Parmesan cheese, heat gently until cheese has melted and the flavours have combined, and season with a pinch of salt if desired.
4. Keep sauce warm while continuing with the next stage.
5. Heat the butter in a large pan and saute the leek, carrot, zucchini and red bell pepper until just beginning to soften (I like a bit of crunch left).
6. Combine vegetable mixture with the hot spaghetti.
7. Serve with the bacon cream sauce poured over.

olive oil, lean bacon, spring onions, garlic, tomato paste, cream, parmesan cheese, butter, carrot, zucchini, red bell pepper

Taken from www.food.com/recipe/confetti-spaghetti-63399 (may not work)