Zucchini Noodles with Basil Pesto and Bacon recipe

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Ingredients

8 slices turkey bacon
½ cup basil pesto (such as Classico® Traditional)
3 large zucchini, ends trimmed
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 cup fresh arugula
1 pinch sea salt and freshly ground black pepper to taste

Nutrition Info

568.1 calories
carbohydrate: 22.4 g
cholesterol: 57.2 mg
fat: 44.9 g
fiber: 7.3 g
protein: 24.9 g
saturatedFat: 11.6 g
servingSize: -
sodium: 1206.9 mg
sugar: 9.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay bacon slices on a large baking tray.

  2. Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.

  3. Crumble the cooled bacon into smaller pieces and combine with pesto sauce.

  4. Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.

  5. Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed.

  6. Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.

Recipe Yield

2 servings

Recipe Note

There's no pasta in this dish, just fresh zucchini noodles tossed in a delicious bacon and pesto sauce.

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