Spicy Bacon, Lettuce and Roasted Tomato Zucchini Pasta

Spicy Bacon, Lettuce and Roasted Tomato Zucchini Pasta requires around 30 minutes from start to finish. This recipe serves 4 and costs 80 cents per serving. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 171 calories, 2g of protein, and 17g of fat per serving. This recipe from Ditch The Wheat requires olive oil, red pepper flakes, garlic, and salt and pepper. 4318 people found this recipe to be yummy and satisfying. It works well as a very reasonably priced side dish. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. Similar recipes include Bacon, Lettuce & Tomato Pasta, Bacon, Lettuce and Tomato Pasta, and Spicy Pasta With Tomato & Bacon Sauce.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees. Place the tomatoes in a baking tray and drizzle lightly with olive oil. Toss to combine thoroughly and season generously with salt and pepper. Bake in the oven for 20 minutes. Set aside once done (theyll be used in the pasta).Ten minutes into baking the tomatoes, place a large skillet over medium heat and add in the bacon slices. Cook the bacon for 3 minutes and then flip over and cook for another 3-5 minutes or until bacon is to your preferred crispiness. Using a slotted spoon, set aside the bacon on a paper-towel lined plate when done.Pour out half of the bacon fat in the skillet and keep the rest in the skillet. Add in the garlic, cook for 1 minute and then add in the red pepper flakes and kale. Cook the kale until most wilted.Add in the zucchini pasta, roasted tomatoes, and bacon. Stir frequently for about 2-3 minutes or until noodles are coated with tomato juices and have softened.Pour the noodles into a bowl and enjoy!

 

Step by step:

1. Preheat the oven to 400 degrees.

2. Place the tomatoes in a baking tray and drizzle lightly with olive oil. Toss to combine thoroughly and season generously with salt and pepper.

3. Bake in the oven for 20 minutes. Set aside once done (theyll be used in the pasta).Ten minutes into baking the tomatoes, place a large skillet over medium heat and add in the bacon slices. Cook the bacon for 3 minutes and then flip over and cook for another 3-5 minutes or until bacon is to your preferred crispiness. Using a slotted spoon, set aside the bacon on a paper-towel lined plate when done.

4. Pour out half of the bacon fat in the skillet and keep the rest in the skillet.

5. Add in the garlic, cook for 1 minute and then add in the red pepper flakes and kale. Cook the kale until most wilted.

6. Add in the zucchini pasta, roasted tomatoes, and bacon. Stir frequently for about 2-3 minutes or until noodles are coated with tomato juices and have softened.

7. Pour the noodles into a bowl and enjoy!

Nutrition Information:

covered percent of daily need