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A tasty ‘pasta’ dish that your low carb diet will love

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EastIdahoNews.com Staff

Brenda Stanley, EastIdahoNews.com columnist

Learn how to make Belle’s Bacon Pesto “Pasta” in the video above.

Tales of the Dinner Belle

Even though I spend a lot of time cooking and baking, I do try to eat healthily. I’m lucky because I love vegetables so I don’t have a problem putting them into almost every meal, but I know that isn’t the case for everyone.

When I wrote my cookbook “The Zucchini Houdini”, I used a lot of my recipes that disguise the zucchini. There is no reason why vegetables can’t be delicious. I have created a new zucchini recipe that is a real hit and it is so easy to make. My Bacon Pesto “Pasta” is made with zucchini noodles so it is low carb and low calorie (even with the bacon).

I used a tool I found at the store to make the zucchini noodles called a “Veggetti” and it worked great, but you can also use a mandolin slicer. The combination of pesto and bacon is so tasty and the “noodles” soak up all that savory flavor. This is one recipe that the whole family will love.

Belle’s Bacon Pesto “Pasta”

  • 2 medium zucchini, (sliced using spiralizer)
  • 1 teaspoon salt
  • 3 slices of uncooked bacon
  • 1/2 cup green onions, chopped
  • 2 cups mushrooms, sliced
  • 1 teaspoon minced garlic
  • 2 tablespoons prepared basil pesto
  • ¼ cup Parmesan cheese, shredded

Place zucchini strips in a colander in the sink, sprinkle with salt, and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture. Drain excess water, squeezing zucchini, and blotting with paper towels. Fry the bacon in a large skillet until crisp, then drain on a paper towel lined plate.

Crumble when cool. In the same fry pan, cook the onions, mushrooms, and garlic until tender. Add the zucchini noodles and cook for about 3 minutes. Add the pesto and mix well. Add the bacon and toss to combine. Sprinkle with the cheese and serve.

Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of seven. She is a cookbook author and novelist. She lives with her veterinarian husband on a small ranch in Blackfoot, Idaho. For more recipes and information, visit her website www.brendastanleybooks.com.

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