Ingredients
2
2 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 568
- Carbohydrate: 22g
- Fat: 45g
- Fiber: 7g
- Protein: 25g
- Sugar: 9g
Related Recipes
Chicken Pesto And Zucchini “Pasta”
Pesto Zucchini Noodles with Tomatoes and Broccoli
Pesto And Prosciutto Zucchini Linguine
Pesto Squash
Quick and Easy Zucchini Noodles
Zucchini Noodles with Basil, Lime, and Ginger
Pesto Chicken Spaghetti Squash
One-Pan Pesto Chicken & Veggies
Creamy Tomato Basil Zucchini “Linguine”
Gnocchi with Sweet Basil Pesto and Garlic Butter Shrimp
Zucchini and Shells
