• Boil the kettle. Pour the boiled water into a medium saucepan over high heat. Add a pinch of salt, then bring to the boil. • Cook penne in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Thinly slice zucchini into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon and zucchini, breaking up bacon with a spoon, until browned, 3-4 minutes. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute.

• Add light cooking cream, reserved pasta water and the vegetable stock powder to the pan and cook, stirring, until heated through, 30 seconds. • Add cooked penne and grated Parmesan cheese. Cook, tossing, 1-2 minutes. • Remove from heat. Season with pepper.

• Halve snacking tomatoes (see ingredients). Grate carrot. In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed salad leaves, carrot and snacking tomatoes. Toss to combine. • Divide creamy bacon and herb penne between bowls. Serve with tomato salad. Enjoy! Little cooks: Lend a hand by combining the ingredients for the dressing, and tossing the salad!