Description
Zucchini noodles tossed with crispy bacon, sun-dried tomatoes, and basil. A quick, flavorful weeknight meal.
Ingredients
Units
Scale
- 4 zucchini
- 2 tbsp olive oil
- 6 slices Canadian bacon
- 1 clove garlic
- 3/4 cup sun-dried tomatoes in olive oil
- 1 small red chile
- 1 tbsp pine nuts
- A handful of fresh basil
Instructions
- Grate zucchini at an angle using a cheese grater, julienne peeler, or spiralizer.
- Place 1 tablespoon olive oil in a large nonstick frying pan over high heat (212°C). Stir-fry zucchini for 3 minutes.
- Add bacon and sauté for a few minutes until cooked. Reduce heat to medium (177°C).
- Add garlic, sun-dried tomatoes, chile, pine nuts, and remaining olive oil. Toss for a few minutes, then remove from heat.
- Divide spaghetti between four bowls, sprinkle with basil, and serve immediately.
Notes
- To prevent watery noodles, salt the zucchini after grating and let it sit for 10 minutes before cooking; then gently press out excess moisture with a paper towel.
- Pancetta or thick-cut bacon can be substituted for Canadian bacon for a richer flavor.
- For best flavor, use high-quality sun-dried tomatoes packed in olive oil. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 8
- Cholesterol: 15