• Half-fill a large saucepan with water, add a 
generous pinch of salt, then bring to the boil 
over high heat.
• Cook spaghetti in boiling water until ‘al dente’, 
9 minutes.
• Reserve some pasta water(see ingredients). 
Drain spaghetti, then return to saucepan with a 
drizzle of olive oil. 
TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre. 

• Meanwhile, grate zucchini.
• Finely chop celery.
• Roughly chop baby spinach leaves. 
Little cooks: Under adult supervision, older kids 
can help grate the zucchini! 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook bacon, turning, until golden, 4-5 minutes. 
Transfer to a paper towel-lined plate and cover 
to keep warm. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook celery and zucchini, stirring, until tender, 
3-4 minutes.
• Add garlic & herb seasoning and cook until 
fragrant, 1 minute.
• Stir in light cooking cream, stock concentrate
and the reserved pasta water. Simmer until 
slightly reduced, 1-2 minutes. 
Little cooks: Help stir the ingredients!

• Remove pan from heat, then stir through cooked
spaghetti, spinach and Parmesan cheese, 
tossing to combine. Season to taste with salt
and pepper. 

• Thinly slice bacon into strips.
• Divide green spaghetti between bowls.
• Cut off one corner of the basil pesto packet and 
draw a fun face on the spaghetti.
• To serve, assemble bacon strips as hair for the 
monster. Enjoy! 
Little cooks: Add the finishing touch by drawing 
faces with the pesto!