Zucchini Spaghetti with Tomato-Almond Pesto, Pancetta & Parmesan

FOODISTA
8Ingredients
35Minutes
1900Calories

Ingredients

US|METRIC
  • 1 zucchini (large)
  • 2 1/2 ounces pancetta slices
  • grated Parmesan
  • 7 ounces sundried tomatoes in oil
  • 2 tablespoons Parmesan
  • 1 11/16 ounces almonds
  • 1 garlic clove (minced)
  • 1 1/2 cups olive oil
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    Directions

    1. Preheat oven to 375 °F
    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
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    NutritionView More

    1900Calories
    Sodium36% DV870mg
    Fat297% DV193g
    Protein45% DV23g
    Carbs11% DV32g
    Fiber40% DV10g
    Calories1900Calories from Fat1740
    % DAILY VALUE
    Total Fat193g297%
    Saturated Fat28g140%
    Trans Fat
    Cholesterol25mg8%
    Sodium870mg36%
    Potassium2230mg64%
    Protein23g45%
    Calories from Fat1740
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber10g40%
    Sugars4g8%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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