Replace heavy pasta dishes with zucchini noodles for lighter and lower carb twist. Top the “noodles” with crisp bacon, creamy ricotta, and sweet peas for a delicious and easy weeknight meal!
After an amazing weekend with some fellow food bloggers at the Watercolor Resort in Santa Rosa Beach, Florida, I am finally home. Meeting new faces, exploring Santa Rosa Beach, and eating some absolutely delicious food was just the kind of weekend I needed. I’ve been traveling quite a bit since the end of July, but things should start to calm down a little, at least until the holiday season. As much as I love traveling, and I really do love it, nothing beats coming home and sleeping in your own bed, eating home cooked meals, and getting back to your normal routine.
After all the dining out and delicious treats I’ve indulged in over the past few days, I’m looking forward to a light and healthy dinner tonight. Recently I’ve been making a lot of zucchini noodles and coming up with new ways to use them. My latest creation are these Zucchini Noodles with Bacon, Ricotta, and Peas.
This dinner is great for weeknights because it’s quick and easy to make and uses minimal ingredients. Believe it or not last week I was still pulling some zucchini and summer squash from my garden along with 10,000 more tomatoes. However, my garden is nearing the end of it’s season, and what a bountiful season it was! I’m always sad when gardening season is over and I can’t just go out into my backyard and pick fresh vegetables for dinner. Luckily, zucchini is available year round in the grocery store so I can keep on coming up with new spiralized meals for both me and you!
I love the combination of bacon, ricotta, and peas. You get the saltiness of the bacon, creaminess of the ricotta cheese, and the sweet bite from the peas. For a little fresh herb flavor I also threw in some basil, mint would also be delicious. The flavors aren’t too exotic so it should be a meal that both kids and picky eaters can fall in love with as well. The zucchini noodles keep the dish light and low carb and they also give you a generous serving of vegetables, which I’m sure is something we all need more of.
- 2 large zucchini, spiralized into spaghetti noodle shapes
- 3 slices of bacon, cooked until crisp and chopped
- 1/2 cup part skim ricotta cheese
- 1/2 cup frozen peas, defrosted
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon chopped fresh basil
- 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.
This meal is best eaten right away as the zucchini noodles start to release water the longer they sit.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 437 Total Fat: 21g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 36mg Sodium: 609mg Carbohydrates: 42g Fiber: 5g Sugar: 5g Protein: 21g