Recipe

Dinner

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Zucchini Noodles
Olive Oil
Cherry Tomatoes
Creamy Pesto
Salt & Black Pepper
Parmesan Cheese
, grated
Microwaved Bacon Slices
, diced

Zucchini Pesto Pasta w/ Bacon

Total time: 15 min
Servings: 2
Equipment: Stove
  • 4 tbsp. Creamy Pesto
  • 4 Microwaved Bacon Slices, diced
  • 2 c. Zucchini Noodles
  • 1 tbsp. Olive Oil
  • 24 Cherry Tomatoes
  • 1/4 tsp. Salt & Black Pepper
  • 4 tbsp. Parmesan Cheese, grated
  • Cook the zucchini noodles according to package instructions.
  • Warm a medium skillet over medium-high heat. Add the olive oil and cherry tomatoes and cook the tomatoes until they start to pop, about 3–4 minutes.
  • Add the zucchini noodles, along with the cooking water, to the pan. Add the pesto, toss, season with salt and pepper, and finish with the Parmesan.
Prep Recipes 2

Creamy Pesto🌐

You can store the pesto in the fridge in an airtight container for 3–4 days.
Total time: 5 min
Servings: 4 oz.
Equipment: Blender
  • 1/2 c. Fresh Basil
  • 1/4 c. Olive Oil
  • 1/8 c. Pine Nuts
  • 1 tbsp. Parmesan Cheese, grated
  • 1/8 tsp. Salt
  • Pick off the stems at the ends of the basil leaves and discard. Wash the basil well and pat dry with a paper towel.
  • In a blender, combine the basil, olive oil, pine nuts, and Parmesan. Pulse the mixture until it's smooth and creamy. Stir the salt into the pesto.

Microwaved Bacon Slices🌐

Total time: 5 min
Servings: 4
Equipment: Microwave
  • 4 Bacon Slices
  • Sandwich the bacon in a single layer between two sheets of paper towel. Rest on a microwave-safe plate and microwave on high for 70 seconds. Add 50 seconds for each additional slice of bacon.