Recipe: Zucchini Pasta Puttanesca
Lighten up a carb-laden dish with this veg-heavy take on Pasta Puttanesca
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, sun-dried 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 sun-dried 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, sun-dried tomatoes and black olives. Add 1 tbsp olive oil to a medium sauté 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 sun-dried 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!