Zucchini Noodle Carbonara

Oh my oh my I wish I was eating this right now. Yes I realize it's 8:00 a.m. but I could easily eat this for breakfast. I have had zucchini noodles before when a friend made them for me, but there really isn't a good way to make them unless you have some kind spiralizer. I bought a veggetti the other weekend and was eagerly planning what my first zoodle dish would be. 

I made this carbonara Monday night and I think I won dinner. It made a huge bowl of luxurious sinful carbonara, but with the sub of zucchini noodles instead of pasta, the whole skillet came out under 350 calories. 

Like I said, I ate the whole skillet myself. I thought it was ambitious at first but I was scraping my plate wanting more. This could easily serve two, just pair with some steamed veggies or a side salad. If you are wanting to make for more people, just note that you should buy about 1 1/2 zucchini per person. 

Zucchini Noodle Carbonara
serves 1-2

Ingredients:
2 medium zucchini
1/4 cup diced pancetta
1 garlic clove minced
1/4 cup frozen peas, thawed
1 egg
1/4 cup grated parmesan cheese, plus more for serving
salt and pepper

Directions:
Using a spiralizer or veggetti, create your zucchini noodles and place in a bowl to set aside. In a skillet or sauté pan, over medium heat, cook your pancetta until brown and crispy. Add the minced garlic to the pancetta and cook for about 2 minutes being carful not to burn the garlic. Add your zucchini noodles and peas straight to the skillet. Don't clean your pan, the pancetta renderings give it great flavor.

In a small bowl, beat your egg and parmesan cheese. Pour the cheesy egg sauce into the pan and combine to coat the noodles. The zucchini should have enough moisture to mix with the sauce but if it's too thick thin it out with a little water or milk. Salt and pepper to taste and it's done!

Annie

Harvest Orzo Salad

I wasn't originally planning on posting this recipe, reasoning for my lack of pictures, but after posting to Instagram I got lots of recipe requests! So enjoy a quickie afternoon recipe post for this yummy harvest pasta salad! The colors scream fall and translate this usually summer dish into the perfect Autumn lunch!

Harvest Orzo Salad
yields about four, 1 cup servings

Ingredients:
1 cup of orzo pasta
1/4 cup of pecans, chopped
1/2 of a red onion, chopped
1/2 cup golden cherry tomatoes
a handful of spinach, chopped
1 cup shredded chicken
1/4 cup of parmesan

Dressing:
1/4 cup extra virgin olive oil
1 Tbsp. dijon mustard
1 lemon, juiced
salt and pepper

Directions:
Cook your pasta according to the package directions. While it is cooking, slice your onion, tomatoes, spinach and pecans. 

Once the pasta is done, strain it then return to the pan. Add in your veggies, pecans, chicken and parm. The heat from the pasta will wilt the spinach and melt the parmesan slightly. 

In a mason jar or a small bowl combing your dressing ingredients. Shake or whisk, then dress the pasta. The dressing just makes a little because I don't want it to sauce the pasta. I still don't even use all of the dressing. 

Toss the pasta together. Taste and see if it needs more salt or pepper! I made a full batch and kept it in the fridge all week to eat for lunch. It would also be a great side dish at a picnic or for dinner. Serve warm, cold or at room temp!

Annie