Spaghetti for four people, cooked, reserve 1/2 C pasta water
8"-ish zucchini, spiralized
1 Tblsp bacon fat-olive oil would be fine
heaping 1/4 C small diced onion
2 cloves garlic, minced
hearty pinch of dry thyme
10 oz can of Cream of Mushroom Soup
S&P to taste
- While spaghetti cooks, saute onion in bacon fat for about five minutes. Add garlic and thyme and cook for one minute more.
- Add zucchini to skillet and saute for a couple minutes.
- Stir in soup, adding pasta water as needed to help thin out.
- Add drained pasta and toss to coat.
- Add S&P to taste.