Zucchini Noodles with Basil Pesto and Bacon
Description
There's no pasta in this dish, just fresh zucchini noodles tossed in a delicious bacon and pesto sauce.
Ingredients
•
8 slices turkey bacon
•
1/2 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
Directions
1
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.
2
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.
3
Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
4
Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
5
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.
6
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.