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Zucchini Noodles with Basil Pesto and Bacon

Rated as 5 out of 5 Stars
5

"There's no pasta in this dish, just fresh zucchini noodles tossed in a delicious bacon and pesto sauce."
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Ingredients

30 m servings 568
Original recipe yields 2 servings

Directions

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  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.

Footnotes

  • Cook's Notes:
  • If you use pork bacon, drain off fat into a small container. Use 1 tablespoon fat to cook the noodles instead of olive oil.
  • You can buy premade zucchini noodles at your grocery store.

Nutrition Facts


Per Serving: 568 calories; 44.9 22.4 24.9 57 1207 Full nutrition

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Reviews

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We made half the recipe and it was plenty for the two of us. We had it as a side to a grilled pork tenderloin. Yum-o! The bacon made the dish.