Zucchini Noodles With Basil Pesto And Bacon Recipe

Zucchini Noodles With Basil Pesto And Bacon Recipe. Add half zoodles, half pesto and stir. Serve cold or room temperature.

Zucchini and bacon pasta with basil Serving Dumplings from www.servingdumplings.com

Combine the zucchini and pesto in a large bowl and toss gently until the zucchini is evenly coated. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid. Serve cold or room temperature.

Place The Zucchini In A Colander And Toss With 1/4 Teaspoon Salt.

To prepare the pesto, place the basil, pine nuts, garlic, and parmesan in a food processor. Fold in the mozzarella cheese, summer sausage and peppers. Top with cherry tomatoes, if desired.

Use A Spiralizer Or Julienne Peeler To Cut Zucchini Into Noodles, Snipping Midway To Prevent Them From Getting Too Long.

Once warm add garlic and red pepper. Add the asparagus and cook until tender,. Step 2 meanwhile, place basil,.

Spiralize The Zucchini, According To Manufacturer's Instructions, And Set Aside.

Add zucchini mixture and toss over low heat to combine. Add zucchini and garlic and cook until tender, 3 to 4 minutes. To make pesto, combine the salad dressing, basil, 2 tablespoons parmesan cheese, and pine nuts in a food processor.

Stir In Pesto And Remaining Parmesan Cheese, Then Remove From Heat.

Combine the zucchini and pesto in a large bowl and toss gently until the zucchini is evenly coated. ½ cup basil pesto (such as classico® traditional) 3 large zucchini, ends trimmed. Make 2 or 3 cuts so the noodles are not super long.

For The Best Traditional Pesto Flavor, You Still Want To Include Basil, But A.

Toss well so the noodles are evenly coated. Repeat with second half to evenly coat the zoodles better. Season pasta with salt and pepper.

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