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Zucchini Noodles with Bacon Ricotta and Peas | Bacon, ricotta, and peas are the perfect toppings for this low carb, easy to make dinner!
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4.60 from 10 votes

Zucchini Noodles with Bacon, Ricotta, and Peas

Bacon, ricotta, and peas are the perfect toppings for this low carb, easy to make dinner!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinners
Cuisine: American
Keyword: zucchini noodles
Servings: 2 servings
Author: Danae Halliday

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 2 large zucchini, spiralized into spaghetti noodle shapes
  • 3 slices bacon, cooked until crisp and chopped
  • 1/2 cup ricotta cheese
  • 1/2 cup frozen peas, defrosted
  • 1/8 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh basil

Instructions

  • Heat a large skillet with the olive oil over medium high heat. When the skillet is hot add in the spiralized zucchini noodles, garlic powder, and salt and pepper to taste. Toss in the skillet for no more than one minute, just long enough to warm the noodles.
  • Remove from the heat and top with the chopped bacon, peas, dollops of ricotta cheese, chopped basil, and more salt and pepper. Serve immediately.

Notes

This meal is best eaten right away as the zucchini noodles start to release water the longer they sit.

Nutrition

Calories: 344kcal | Carbohydrates: 14g | Protein: 16g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 288mg | Fiber: 4g | Sugar: 7g