Zucchini Spaghetti With Tomato-Almond Pesto, Pancetta & Parmesan – a delicious recipe with zucchini, pancetta slices, Parmesan, tomatoes, Parmesan, almonds. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 375 u00b0F
2
Prepare the Tomato-Almond Pesto first. It will be more than you need so you could freeze it for another time. Put the sun-dried tomatoes in a food processor or blender. Add the almonds, parmesan, garlic and olive oil and blend until you get a smooth paste.
3
Prepare the zucchini spaghetti by slicing it lengthwise on a mandolin. Place the spaghetti in a bowl and sprinkle with a little salt and drops of olive oil and lemon.
4
Prepare the pancetta by cutting into small pieces and frying in a dry pan until crisp. Transfer the crispy pancetta onto a plate between 2 paper towels and let it soak a bit of fat.
5
Arrange the seasoned zucchini spaghetti on pasta dishes and spread with a little tomato-almond pesto. Garnish with the crisp pancetta and serve with grated parmesan Sprinkle with freshly ground pepper. Yield 2 servings
948
kcal
Calories
98
g
Fat
14
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 zucchini large, 2 1/2 ounces pancetta slices, grated Parmesan, 7 ounces sundried tomatoes in oil, and more.
Yes, Zucchini Spaghetti With Tomato-Almond Pesto, Pancetta & Parmesan falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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