The Goods

Recipe: Zucchini Pasta Puttanesca

Lighten up a carb-laden dish with this veg-heavy take on 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.

Ingredients

  • 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

Preparation

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!

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.