Zucchini Noodles with Basil Pesto and Bacon recipe
All Recipes Fruits and Vegetables Vegetables Squash
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 caloriescarbohydrate: 22.4 gcholesterol: 57.2 mgfat: 44.9 gfiber: 7.3 gprotein: 24.9 gsaturatedFat: 11.6 gservingSize: -sodium: 1206.9 mgsugar: 9.3 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Noodles with Basil Pesto and Bacon
Directions
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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.
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.
Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
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.
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.