Zucchini Noodle Carbonara
- 4 medium zucchini, ends trimmed
- 2 slices bacon
- 2 garlic cloves, pressed
- ¼–½ tsp (1–2 mL) red pepper flakes
- ⅔ cup (150 mL) half-and-half
- 1 tbsp (15 mL) cornstarch
- 1 cup (250 mL) frozen peas
- 1 oz (30 mL) fresh Parmesan cheese
- ¼ tsp (1 mL) salt
- ⅛ tsp (0.5 mL) black pepper
Spiralize the zucchini using the fettuccine blade on the Veggie Spiralizer, trimming the noodles with the Kitchen Shears. Place the zucchini in a large bowl and squeeze out any excess liquid with paper towels.
Dice the bacon. Cook the bacon in the 12" (30-cm) Executive Nonstick Skillet over medium heat for 4–5 minutes, or until it’s slightly crispy, stirring occasionally. Add the garlic and red pepper flakes and cook for 30 seconds.
Add the zucchini noodles and cook for 3–4 minutes to soften, stirring occasionally.
Whisk the half-and-half and cornstarch in a small bowl. Pour the mixture into the skillet and mix well with the Large Chef’s Tongs. Add the peas and cook for 3–4 minutes, or until the sauce starts to thicken slightly.
Grate the Parmesan with the Microplane® Adjustable Fine Grater. Add the Parmesan, salt, and pepper to the skillet and mix well.
Remove the skillet from the heat and let it stand for 3–5 minutes to thicken.
- 4 servings
Nutrients per serving:
U.S. Nutrients per Serving (1 cup/250 mL): Calories 210, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 15 g, Fiber 3 g, Sugars 6 g, Protein 10 g
Freeze the leftover zucchini disks in a resealable plastic bag. You can grill them, add them to a soup, or make breaded baked zucchini. To make your own breaded baked zucchini, dip the disks in a whisked egg white, then coat them with panko bread crumbs and grated Parmesan cheese. Bake at 400°F (200°C) for 20–25 minutes, or until lightly browned.