Recipe for Creamy Vegetable and Bacon Rigatoni 
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Yield:
4
Ingredients:
Amount Ingredient
250 gm MAGGI Rigatoni or Large Shells
1 tbl olive oil
1 x garlic cloves, crushed (1 to 2)
1 x onion or red onion, sliced
4 x bacon rashers, cut into strips
200 gm shelled fresh or frozen broad beans
1/4 cup water
1 x yellow pepper, cut into strips
1 pkt MAGGI Creamy Chicken with Sweetcorn Soup Mix
1/2 tsp dried oregano
3/4 cup milk
1/4 cup water
4 x courgettes, peeled into ribbons*
freshly ground black pepper
Instructions:
Instructions: * To make courgette ribbons; trim the ends from the courgettes, then peel lengthwise with a floating blade peeler.

Add the pasta to a large quantity of boiling salted water can cook for approximately 12 minutes or until just tender.

While the pasta is cooking, prepare the sauce. Heat the olive oil in a saucepan. Add the garlic, onion and bacon and cook for 2-3 minutes.

Add the broad beans and water. Cook over a moderate heat for 3-4 minutes.

Add the yellow pepper.

Combine the soup mix, oregano, milk and water. Add to the pan. Bring to the boil, stirring constantly, then simmer for 1-2 minutes.

Add the courgettes and cook for a further 1-2 minutes or until the broad beans and courgettes are just tender. Stir occasionally. Season with black pepper.

Drain the pasta and place in a serving dish.

Pour the sauce over the pasta and toss together.

Serve immediately topped with parmesan cheese.

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