Zucchini Noodles and Arugula with Bacon, Corn and Ricotta

Zucchini Noodle and Arugula Salad with Bacon, Corn and Ricotta

There’s nothing like technical difficulties to start your Monday off on the wrong foot. *insert frustrated emoji face*

Alas, there’s less to scroll through today – it’s just pictures and the recipe!

Hopefully tomorrow all the kinks with the website will be sorted, but for now, I have to keep it short.

Zucchini Noodle and Arugula Salad with Bacon, Corn and Ricotta

Zucchini Noodle and Arugula Salad with Bacon, Corn and Ricotta

Zucchini Noodle and Arugula Salad with Bacon, Corn and Ricotta

Zucchini Noodle and Arugula Salad with Bacon, Corn and Ricotta

Zucchini Noodle and Arugula Salad with Bacon, Corn and Ricotta

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 8 points

Inspiralized

Zucchini Noodle and Arugula Salad with Bacon, Corn and Ricotta

Yields 2

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 1 ear of corn
  • 4 strips of bacon
  • 2 medium zucchinis, Blade D, noodles trimmed
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1 tablespoon freshly squeezed lemon juice + 1/4 teaspoon zest
  • 1/4 cup ricotta cheese
  • 1 cup arugula
  • pepper, to taste

Instructions

  1. Place the corn in a medium pot, cover with water and a pinch of salt and bring to a boil. Once boiling, cook another 2 minutes or until easily pierced with a fork. Drain into a colander and set aside.
  2. While the corn is cooking, set a large skillet over medium-high heat and once heated, add in the bacon. Cook for 5-7 minutes or until crispy and then transfer to a paper towel lined plate.
  3. Pour out half of the bacon grease and immediately add in the zucchini noodles. Season with red pepper flakes, garlic powder, lemon, zest and cook for 3 minutes or until cooked to your preference.
  4. Shave the corn into the skillet with the zucchini noodles. Toss to combine and then divide into bowls. Top with equal amounts of ricotta, seasoned with fresh cracked pepper, arugula and bacon and serve.
http://inspiralized.com/zucchini-noodle-and-arugula-salad-with-bacon-corn-and-ricotta/

 

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Comments

  1. mrswattsfresh :

    Is there arugula in this arugula salad, or is it just on the side like the picture? I see bacon on the side, but the recipe has it crumbled in (which I like better anyway!). And the ricotta looks mixed with something in the picture, is it just plain like the recipe states? And I am not sure the sodium can be right-only 142 mg with 2 pieces of bacon? Sorry to add to today’s frustrations! This sounds like a recipe I want to make, though, you had me at bacon! I shared your zucchini rice bowl with bacon/cranberries/goat cheese/etc. on my FB page and on the Whole Foodies site, and my friends went crazy for it! :)

  2. Made this last night for me and my partner. He teases me endlessly about not eating enough meat and about my new-found enthusiasm for spiraling. (He loves to tease.) Both of us relished every bite of this tasty dish! I really appreciate the simple prep, too, which I made even simpler by using vacuum-packed canned corn, aka “Summer Crisp.” When fresh corn begins to appear at my local Farmer’s Market, I’ll definitely try using that.

  3. Cathy Sackett :

    I made this last night as a side dish for a crowd and it was delicious!! To keep it simple for serving, I sautéed the raw corn with fresh garlic in the bacon fat before adding the zucchini. Then I mixed in the ricotta and crumbled bacon. Everyone loved it – even the kids.

  4. This was SO DELICIOUS. I’ve been obsessed with this website lately and have been making your recipes right and left. This was my favorite so far, and it contained all of my favorite summer flavors. YUM. I have a feeling I will be making this almost every day while these yummy summer ingredients are in season

  5. I bought your inspiralizer about 6 months ago and put it on a shelf. I’ve been getting your recipes and finally saw one that screamed “make me”. I Paleofied it a bit. Made the bacon in the Foreman grill, then in a pot, put in olive oil, chopped garlic (instead of garlic powder), a spiralized zucchini, red pepper flakes, baby kale (instead of arugula), and baby tomatoes (for a BLT style dinner). I put a small amount of parmesan cheese, some Penzey’s Rocky Mountain seasoning and Trader Joe’s lemon garlic seasoning (going lower salt), and then topped with the bacon. OMG delicious. I could eat it every night. This along with the zucchini egg dish with tomatoes and basil have zoomed you right to the top of my awesome recipes list. WAY TO GO!!

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