Bacon, corn & bell pepper macaroni
Bacon, corn & bell pepper macaroni
525kcal Per person
23g Protein
65g Carbs
19g Fat
10g Fiber
Ingredients
- ¼ red onion
- 1 bell pepper
- ½ zucchini
- 5 cherry tomatoes
- 2 slices bacon
- 1 ounce corn (28 g)
- 2 ounces macaroni, whole wheat (56 g)
- 1 ounce cheddar cheese, shredded (28 g)
Preparing this recipe
- Finely chop the onion, dice the bell pepper and zucchini, halve the cherry tomatoes. Cut the bacon into pieces.
- Rinse the corn under cold water in a colander, letting it drain.
- Cook the macaroni according to the instructions on the package.
- Cook the bacon until crispy. Remove the bacon from the pan and set aside, leave the drippings in the pan.
- In the same pan, add the onion, bell pepper and zucchini. Sauté for 5 minutes until the vegetables are soft. Add the cherry tomatoes and corn and cook for another 2-3 minutes.
- Add the macaroni and bacon to the pan. Stir in the cheese until melted and everything is well combined.
- Season with salt and pepper to taste. Serve immediately.
Tip van FitChef
Give the bacon, corn and bell pepper macaroni a boost by garnishing it with fresh parsley.
