Creamy BLT Zucchini Pasta

Creamy BLT Zucchini Pasta

Rule of thumb: avoid key words like “creamy” when ordering pasta at a restaurant. “Creamy” usually means it’s a sauce whisked together with butter and cream or sugar and flour – or all four.

Rule of thumb here: creamy = cheese + a healthy sauce. The cheese thickens the healthy pasta sauce, making it seem creamy.

Okay, I said creamy way too many times.

Creamy BLT Zucchini Pasta

This recipe is a prime example of why spiralizing rawks. Yup, rawks.

You’re eating tomatoes, garlic and zucchini with bacon: whole, real ingredients. Then, walk in cheese. The cheese is a savory, salty and slightly sweet addition to a nutrient-packed meal, which results in a “I feel like I’m eating something bad, but I feel great!” sensation. With a small amount of cheese added in the end of this recipe, we get big flavor and a wonderfully velvety, smooth texture (without using butter or cream!)


I call this a “BLT” pasta, because it has all of the components: bacon, lettuce and tomato [sauce].  Instead of using chopped tomatoes, the tomato sauce takes its place and works well with the wilted arugula and the crispy, crumbled bacon.

If you’re a vegetarian, skip the bacon and go with small cubes of avocado – it will add to the smoothness of the pasta, while adding a healthy fat.

Creamy BLT Zucchini Pasta

While my go-to sandwich is a turkey on whole wheat with lettuce, tomato, onion and mustard, the BLAT (bacon, lettuce, avocado, tomato) is a close second for me. Actually next week, I’m shooting the photos for the Inspiralized cookbook (coming out next year – EEK!) and I’m thinking to myself, “what sandwiches can I wrap in paper and bring to the photoshoot for lunch?” Of course, it’ll be in NYC, so there are thousands of places around to grab lunch – but, I feel like I never make sandwiches, so maybe this is the week of brown bag lunch sandwiches!

This cookbook, this wedding, this blog… I’m just on cloud nine, all the time! It’s such an exciting time in my life, and I wake up every day, excited to see what’s going to happen next.

What’s your favorite BLT combination?


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Nutritional Information & Recipe

Creamy BLT Zucchini Pasta Inspiralized

Creamy BLT Zucchini Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2


Creamy BLT Zucchini Pasta


  • 4 pieces of bacon
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • ¼ teaspoon red pepper flakes
  • 1 14.5oz can of crushed tomatoes
  • 1 teaspoon tomato paste
  • 1/2 teaspoon dried oregano flakes
  • salt and pepper, to taste
  • 2 medium zucchinis, Blade C, noodles trimmed
  • 2.5-3 cups arugula
  • ¼ cup grated parmigiano-reggiano cheese


  1. Place a large skillet over medium-high heat and coat with cooking spray. Once heated, add in the bacon slices and cook for 2-3 minutes, flip over and cook another 3-5 minutes or until crispy. Set aside on a paper-towel lined plate.
  2. Wipe down the skillet and place it back over medium-high heat. Add in the olive oil and once heated, add in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Then, add in the tomatoes and tomato paste. Season with salt and pepper and oregano and let cook for 10 minutes or until sauce is fully reduced.
  3. Once reduced, add in the arugula and zucchini noodles. Cook, tossing frequently, for 2-3 minutes or until noodles wilt and cook through. Remove from heat and stir in the parmigiano-reggiano cheese. Toss noodle mixture until cheese melts and then crumble in the bacon and give another toss to combine.
  4. Serve immediately.

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  1. I made this tonight and it was fabulous. I am Paleo, but I used grass fed cheese so it was all good!! I used pancetta because Inhad it on hand and I added some sautéed mushrooms. Creamy and yummy … And hubby thought so, too!

  2. Can’t wait to try!!

  3. Loved this!!!!! It was really easy, quick, and delish!!! Thank you!!!!!!!!

  4. This was delicious! I made a few changes… I used fresh tomato instead of using canned tomatoes and tomato paste, and I used soft goat cheese instead of Parm… Yummy. thanks for the recipe.

  5. I really love this recipe. Wanted to let you know that I featured it in my monthly round-up of 25 Deliciously Healthy Low-Carb Recipes. I hope a lot of my readers will come over here and try it!

  6. Loved this recipe! Since our garden is overflowing, I used fresh tomatoes and no tomato paste (I didn’t want to open a can for 1 tsp). I just made sure to cook it long enough so it wasn’t runny.The flavor is amazing and it looks pretty, too! Thank you!

  7. Recipe was fabulous, I tweeked it a bit, fresh toms, and Asiago for more of a zip! Yum!

  8. Just made this for lunch… OMG! So good!

  9. Shoot, I accidentally bought baby kale instead of arugula. Do you think I should go buy the arugula or just use the kale?

  10. Wonderful! My daughter isn’t a big veggie fan and didn’t think she would like it but she asked for seconds.

    I did tweak it slightly by using fresh tomatoes and adding about 2 TBL of heavy cream, but pretty close to the original. And I don’t have a spiralizer yet – just used my julienne peeler.

    Really delicious – thank you! New to your site and this is a great start.

  11. put a little twist on this roasted 2 cups of grape tomatoes, baked bacon in the oven. Splash of bacon drippings in sauté pan. Added sliced mushrooms, yellow peppers. Sautéed added the tomatoes with the oil. Sauté til softened added the arugula, wilted add zucchini ribbons. Sauté couple minutes. Add couple or more as u like r
    Whole milk ricotta cheese when melted add pesto to your taste. Sauté a few minutes. Outrageous and zucchini still crisp. Oh. Top with crispy bacon.

  12. Ali – can’t wait to make this tonight! I’m paleo but don’t want to miss out on the creaminess of this dish. Would adding a little coconut cream (hard stuff on top of a chilled can of coconut milk) work on this recipe?

    Huge fan!!

  13. This is from a rookie,but what is blade c, and how do you trim noodles. It never says when to add the zucchini. Thank you

  14. This should be called BAT, as there isn’t any lettuce in the recipe.
    I actually believe that omitting the arugula and adding chopped lettuce at the end would add a needed crunch texture to the dish and be in keeping with the BLT theme.
    Not sure why you ever decided to use arugula anyway.


  1. […] has dozens of ideas for including spiralized courgettes including Creamy BLT Zucchini Pasta (pictured above), Chicken Zucchini Noodle Soup […]

  2. […] other recipes I found on the Inspiralized website I want to try include: Creamy BLT Zucchini Pasta, Jalapeno-Lime Chicken, Bean & Avocado Zucchini Noodle Soup, Easy Sesame Cucumber […]

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