Creamy Zucchini Pasta
This is reminiscent of Fettuccine Alfredo, one of my all time favorite Italian dishes. The coconut milk adds wonderful flavor, but if you don’t have any on hand, you can easily substitute milk or cream. You can also omit the bacon; however I highly advise you don’t. 😉
But if you absolutely must, I think sun-dried tomatoes would make a fantastic substitute.
4-5 zucchini, peeled into ribbons (or sliced using a mandolin)
3-4 slices bacon, diced
1/2 c. coconut milk, give or take
1 1/2 t. powdered garlic
1 t. basil
3/4 t. oregano
1/4 to 1/2 t. thyme
sea salt and fresh cracked pepper to taste
1. In a large pan, cook the diced bacon on medium until the fat has rendered and the bacon is crispy.
2. While the bacon is cooking, peel the zucchini into strips longwise using a vegetable peeler, leaving the seed core for the compost bin or garbage disposal and turning the zucchini as the ribbons become too wide.
3. Once the bacon is cooked, remove about half of the rendered fat, turn the burner just a little bit higher and add in the zucchini noodles. Cook, tossing often, for a few minutes – you don’t want the zucchini to get mushy, just cooked enough that you can swirl it around a fork without breaking.
4. As the zucchini cooks, combine the coconut milk and spices in a small jar and shake to combine. Add to the zucchini and bacon, and cook for 3 or 4 minutes. Zucchini noodles are always better when they’re cooked in the sauce you’re serving them with
5. Taste and adjust seasonings with sea salt and fresh cracked pepper. If you’re okay with dairy, I think a little sprinkle of parmesean would be great– but it’s not needed.