Spiralized zucchini makes this traditional Italian pasta a little less carb-heavy, but maintains all the flavour. Using only a few simple ingredients, this vegetarian and gluten-free dish comes together in only a few minutes, making it the perfect weekday dinner. With tasty black olives, sundried tomatoes, and bit of pancetta to give it that indulgent feel, you won’t even know the pasta is missing.
5 medium zucchini
¼ cup olive oil
3 cloves garlic
½ cup diced pancetta
½ cup sundried tomatoes
½ cup Italian black olives, pitted
¼ cup capers
¼ tsp chili flakes
Juice of 1 lemon
¼ cup Parmesan cheese
¼ cup fresh Italian parsley
Freshly cracked black pepper to taste
Extra Parmesan cheese to finish
Use a spiralizer to turn your zucchini into noodles, set aside. Next thinly slice your garlic, sundried tomatoes and black olives. Add 1 tbsp olive oil to a medium sautee pan along with pancetta and garlic and fry until golden. Remove with a slotted spoon and set aside. Add remaining olive oil to pan along with sundried tomatoes, olives, capers and chili flakes. Let cook for 5 minutes on medium heat until oil turns an amber colour.
Add pancetta and garlic to amber oil. Then add zucchini noodles to pan and toss for about 1 minute. Noodles should be hot but not mushy.
Remove noodles to a large serving bowl or platter and grate in ¼ cup Parmesan cheese, squeeze in lemon juice, sprinkle on parsley and season with pepper. Toss until noodles are fully coated. Top with shavings of Parmesan cheese if desired, enjoy!
approx. Per Serving