Name: Bacon Zucchini Noodles with Basil
Ingredients: 4 zucchini; 2 tablespoons olive oil; 6 slices Canadian bacon (trimmed of all fat and thinly sliced); 1 clove garlic (crushed); 3/4 cup sun-dried tomatoes in olive oil (drained and sliced into strips); 1 small red chile (finely chopped); 1 tablespoon pine nuts; A handful of fresh basil (thinly shredded)

Ingredients

Scale

4 zucchini
2 tablespoons olive oil
6 slices Canadian bacon (trimmed of all fat and thinly sliced)
1 clove garlic (crushed)
3/4 cup sun-dried tomatoes in olive oil (drained and sliced into strips)
1 small red chile (finely chopped)
1 tablespoon pine nuts
A handful of fresh basil (thinly shredded)

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Instructions

Make your spaghetti by either grating the zucchini at an angle on the largest side of a cheese grater or using a hand-held julienne peeler or spiralizer.
Place 1 tablespoon olive oil in a large nonstick frying pan over high heat and stir-fry the zucchini for 3 minutes. Add the bacon to the pan and sauté for a few minutes until cooked. Reduce the heat to medium.
Add the garlic, sun-dried tomatoes, chile, pine nuts, and the remaining olive oil to the pan. Toss for a few minutes, then take off the heat.
Divide the spaghetti between four bowls, sprinkle with the basil, and serve immediately.