Craving a healthy and flavorful meal? Look no further than zucchini noodles with basil pesto and bacon. This delicious dish is packed with fresh flavors and textures, making it a perfect option for lunch or dinner. The zucchini noodles provide a light and refreshing base, while the basil pesto adds a vibrant and aromatic touch. Crispy bacon adds a smoky and savory element, and Parmesan cheese brings it all together with a nutty and salty finish.
In addition to the main recipe, this article also includes variations to suit different dietary preferences and tastes. For a vegetarian option, simply omit the bacon. If you're looking for a vegan version, substitute the Parmesan cheese with nutritional yeast. And for those who prefer a spicy kick, add a pinch of red pepper flakes to the pesto.
No matter how you choose to prepare it, zucchini noodles with basil pesto and bacon is sure to be a hit. So gather your ingredients and let's get cooking!
HEATHER'S ZUCCHINI NOODLES WITH BASIL-PUMPKIN SEED PESTO
Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings.
Provided by Cookie and Kate
Categories Entree
Time 20m
Number Of Ingredients 12
Steps:
- To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about 1/2 teaspoon-if the mixture tastes overwhelmingly oniony, don't worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
- To prepare the noodles: Spiralize the zucchini with a spiralizer (here's how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another 1/4 teaspoon).
- Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.
Nutrition Facts : Calories 221 calories, Sugar 3.4 g, Sodium 298.6 mg, Fat 19.7 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 4 g, Protein 2.8 g, Cholesterol 0 mg
CHEESY ZUCCHINI NOODLES WITH BACON
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside.
- Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel¿lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens.
ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON
Provided by Melissa Roberts
Categories Pasta Quick & Easy Dinner Basil Bacon Corn Zucchini Gourmet Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
- Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
- Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
- Top with crumbled bacon and a generous amount of freshly ground pepper.
ONE-POT ZUCCHINI-BASIL PASTA
This no-colander-necessary, one-pot pasta method isn't a gimmick: Cooking the noodles in just enough seasoned stock means they're done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce. Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes. While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish. Though this pasta comes together quickly, it requires more attention than some: Be sure to stir frequently so the noodles cook evenly, and add a splash of water toward the end of cooking, as needed, so they stay saucy.
Provided by Alexa Weibel
Categories dinner, easy, for two, lunch, quick, weekday, pastas, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.
- Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
- Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.
Tips:
- Choose the right zucchini. Look for firm, medium-sized zucchini with smooth, unblemished skin. Avoid zucchini that are too large or have blemishes, as they may be bitter or tough.
- Use a spiralizer to create zucchini noodles. A spiralizer is the easiest way to make zucchini noodles. Simply insert the zucchini into the spiralizer and turn the handle. The spiralizer will create long, thin zucchini noodles that resemble spaghetti.
- Cook the zucchini noodles briefly. Zucchini noodles only need to be cooked for a few minutes, until they are tender but still slightly crisp. Overcooking will make them mushy.
- Use a flavorful sauce. Zucchini noodles are a blank canvas, so they can be paired with a variety of sauces. Try a simple basil pesto, a creamy tomato sauce, or a spicy arrabbiata sauce.
- Add other vegetables. Zucchini noodles are a great way to sneak more vegetables into your diet. Add some chopped bell peppers, onions, or mushrooms to your dish for extra flavor and nutrition.
- Top with protein. Zucchini noodles can be served as a main course or a side dish. If you're serving them as a main course, add some grilled chicken, shrimp, or tofu to the dish for protein.
Conclusion:
Zucchini noodles are a healthy and delicious alternative to traditional pasta. They are low in calories and carbohydrates, and they are a good source of vitamins and minerals. Zucchini noodles can be used in a variety of dishes, from simple pasta dishes to hearty casseroles. With a little creativity, you can create endless possibilities with zucchini noodles.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love