Zucchini Pasta Carbonara

I have been going zucchini noodle mad lately. I frequent a couple of my local cafe’s that offer them as salads on their menus and I love them every time. Who would have thought raw zucchini would be so good!

So how do you make zucchini noodles? Well there are a few ways you can make them. You can make with either a mandoline, spiraliser or a julianne peeler. The least expensive option is the julianne peeler which will cost around $10, the other advantages (other than the price) of this option is that the peeler is a very small item to store and super simple to use.

I was lucky enough to get a mandoline for mothers day, which I have been wanting for ages and now that I have one I know that my kitchen was missing this amazing item. The mandoline is a very quick way to make zucchini noodles and this is what I used to make this dish. I am still very concerned about my fingers becoming noodles too so I am being very careful!

I also have a hand held spiraliser in my cupboard but I have found it to be more trouble that it is worth and I don’t like using it. The zucchini won’t fit down the shoot, then it makes the noodles really short. I have found it to be a painful little kitchen tool. However you can purchase a large version that sits on the bench and has a handle to make the spirals and I am sure the results are very good and fast but then you have to find space to store it.

This dish is an old favourite, converted to be a much healthier and yummier version by using zucchini rather than pasta. It is a super quick dinner or lunch idea and could be either an entire meal or a side. Enjoy!

Healthy Zucchini Carbonara

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Caralee - Real Food Pledge

Ingredients

• 4 Zucchini, made into noodles
• 1 onion, diced
• 2 cloves garlic, crushed,
• 1 tablespoon olive oil
• 5 rashers of bacon, diced
• ⅓ cup coconut milk
• Salt & pepper to taste

Instructions

1. Heat a wok or pan over medium heat with the olive oil in the pan.
2. Add the crushed garlic and diced onion and saute for 2 minutes.
3. Add the diced bacon and cook with the onion & garlic for another 3 minutes or until the bacon is crispy.
4. Add the coconut milk and salt and pepper to taste. Stir and combine all ingredients and simmer over a low heat for 3 minutes.
5. Add the zucchini noodles and toss through the sauce ensuring all the noodles are coated.
6. Toss for a couple of minutes until the zucchini is heated through and then serve immediately into bowls.

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