Turkey Bacon Zucchini Pasta recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 4 slices Pure Farmland® Uncured Turkey Bacon, diced 1 tablespoon sunflower seeds, toasted 1 cup fresh basil ½ cup parsley 1 cup green peas, cooked, cooled 1 clove garlic ¼ cup pine nuts 1 lemon, zested and juiced ¼ cup grated Parmesan cheese ¼ cup olive oil Salt and pepper, to taste 1 zucchini, spiralized 1 teaspoon kosher salt 2 tablespoons olive oil 8 sun-dried tomatoes, sliced Salt and pepper, to taste ½ cup arugula leaves 2 ounces smoked mozzarella, torn into pieces
Nutrition Info
- 404.1 caloriescarbohydrate: 15 gcholesterol: 32 mgfat: 32.7 gfiber: 4.9 gprotein: 16.8 gsaturatedFat: 6.8 gservingSize: -sodium: 1088.2 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Turkey Bacon Zucchini Pasta
Directions
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Prep: Cook turkey bacon in a skillet over medium heat until browned and crispy, 5 to 7 minutes. Dice.
Heat oven to 325 degrees F. Place sunflower seeds on baking sheet, and toast for 4 to 5 minutes.
Make Pea Pesto: In food processor, add basil, parsley, peas, garlic, pine nuts, lemon zest and juice, and cheese. Pulse to combine. With machine running, add in olive oil and mix to combine. Season with salt and pepper.
Make Zucchini Pasta: In colander, toss zucchini with kosher salt and allow to sit for 10 minutes.
Heat a large saute pan over medium heat and add olive oil. Add zucchini to pan and cook for 3 minutes, or until slightly softened.
Add in 1 cup Pea Pesto and stir to combine. Add sun-dried tomatoes and cook for additional 2 minutes. Season with salt and pepper.
Remove to platter and top with arugula, smoked mozzarella, sunflower seeds, and turkey bacon.