Creamy BLT Zucchini Pasta
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 2
- 4 pieces of bacon
- 1 tablespoon extra virgin olive oil
- 1 garlic clove minced
- ¼ teaspoon red pepper flakes
- 1 14.5 oz 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
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.
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.
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.
Serve immediately.