BLT Zucchini Pasta

gluten freemeat & poultrypaleo
BLT Zucchini Pasta

BLT Zucchini Pasta

I’m overjoyed by how well-received my recipes have been in the gluten-free and Paleo community. Not only is it flattering, but it’s inspiring. I love seeing how passionate people are about their mind and body. Of course, I’m a strong proponent of eating nutritiously and treating your body preciously. 

While I fall off the wagon every once in a while (probably more than I’d like to admit), I always come back to my plate to make me feel better. There’s nothing like a monstrous salad loaded with veggies to get you feeling light and fit. Pair that with 30-45 minutes of exercise and you’ll be walking on clouds by the end of the day.

BLT Zucchini Pasta

Of course, when Carol from Ditch The Wheat reached out to me, I knew I had to do a guest post on her blog. Her recipes are all low carb and grain-free. Talk about a perfect fit for Inspiralized! 

I whipped up a gluten-free and Paleo version of everyone’s favorite BLT sandwich by using zucchini noodles to make it into a BLT pasta. I always have kale, tomatoes and zucchinis on hand, so this recipe was a no-brainer. The oils that come out of the bacon coat the noodles and create the sauce, so there’s no need for additional oil! 

BLT Zucchini Pasta

If you’re pressed for time, don’t roast your tomatoes – just chop up a whole tomato and throw it right in the pan after you add the garlic! I promise once you make this pasta, it’ll be a new go-to – it’s packed with fragrant flavors and it’s quick.

Click here for the full-length recipe on DitchTheWheat.com

 

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7 comments

Kay says:
My boyfriend just saw this picture and said it looks delicious and that I should make it. He has no idea that it uses courgette spaghetti (sorry, zucchini!!!). I wonder if he would even notice, hehe. Another recipe added to my list of yummy dishes to make ;-)
I love that, Kay! I hope that you make it for your boyfriend and he doesn't notice it's zucchini/courgette! Glad you like the blog :)
suchwildlove says:
I made a double batch last night and had the second half this morning with a couple of over-easy eggs. Sooooooo good!
sweety says:
see how to organized chook pasta with tomato sauce I additionally love how bendy chicken pasta dishes are. at the same time as you could’t go incorrect with staples like bolognese, pesto, and vodka sauce dishes, you could get pretty creative with precise cuts of fowl and some new condiments, greens, and spices.

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...