Zoodles with leeks, pancetta & sundried tomatoes | Something New For Dinner
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Zoodles with leeks, pancetta & sundried tomatoes

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Do you zoodle?

If you are gluten free, low carb, paleo or just trying to eat less processed white food, zoodles are the answer you've been looking for. Zoodles can be substituted for any pasta noodle. All you need is this nifty tool:

Paderno spiral vegetable slicer - $33.24*

Spiralizer | Something New For Dinner

It looks a little crazy, but it works very well and is actually fun to use. It reminds me of a Play-doh Fun Factory. You can make noodles out of zucchini, squash, apples, carrots, beets, sweet potatoes and more.


There are all kinds of vegetables you can spiralize and lots of fun dishes to create with them. I've used spiralized vegetables in salads and gratins. If you are looking for a pasta substitute, zucchini noodles are the best. Spiralize the noodles and then briefly saute with olive oil, some garlic, a pinch or two of red pepper flakes and a little salt and pepper. Then toss the zoodles with your favorite pasta sauce. I use two small zucchinis per person for a dinner-size portion. You will be amazed at how satisfying these vegetable noodles are.

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Roasted leek, pancetta and sun dried tomato sauce

This pasta sauce is one of my family's favorites. For years I made it with pappardelle, but now I prefer it on zoodles. The original recipe for this sauce came from a now out-of-print cookbook Roasting: The Simple Cooking Technique for Food That's Bursting with Flavor by Kathy Gunst. Here is my adaptation for zoodles.



Zoodles with leeks, pancetta & sundried tomatoes

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Zoodles are topped with a roasted leek, pancetta and sun-dried tomato sauce for a delicious low-carb, gluten-free, paleo-friendly, vegetable-dense pasta-like dinner. Can be modified to be dairy-free by eliminating Parmigiano Reggiano.

  • Author: Something New For Dinner
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


  • 1/2 pound of pancetta, chopped into a 1/4″ to 1/2″ dice
  • 3 large leeks, sliced in half and then sliced into half moons, include white and a little of the light green part of the leek
  • 2 shallots, minced
  • 4 T basil, chiffonade, divided
  • 1/2 cup sundried tomatoes, packed in oil, drained and chopped
  • 1/4 cup white wine
  • 8 small zucchinis, spiraled
  • 12 T olive oil
  • pinch red pepper flakes to taste
  • Salt and pepper to taste
  • 1/3 cup toasted pine nuts
  • Grated parmesan cheese to garnish


  1. Heat oven to 350 degrees. On your stovetop, heat an oven-proof skillet or Dutch oven and add your pancetta. Cook for about 5 minutes, stirring frequently to crisp. Drain off all but about 1 T of the pancetta fat. Remove the pan from the heat.
  2. Stir in the leeks, shallots, 3 T basil and red pepper flakes. Put the pan in the oven and roast for about 10 minutes.
  3. While sauce is cooking, spiral your zucchini.
  4. Remove from the oven and stir in the the chopped sun dried tomatoes and white wine. Return to the oven and roast another 10 minutes. Remove from the oven, stir in the remaining basil and taste. Season with salt and pepper.
  5. Heat a large skillet on the stovetop on medium high. Add a tablespoon of olive oil to the pan. When hot add zucchini noodles and a pinch of red pepper flakes and saute for about 2 minutes until hot. Add sauce to zoodles and stir to combine.
  6. Serve immediately with a sprinkling of fresh grated Parmigiano Reggiano and toasted pine nuts.


Use your largest skillet to saute the zoodles. You will probably need to work in batches even with a large skillet.


Disclaimer: I do not have a financial agreement with the company that make this product. I suggest this product because I use it and love it. I am an Amazon affiliate and if you purchase any Amazon product through my Amazon links I do make a small commission on your purchase. I don’t want you to buy anything you don’t need, but I do appreciate your support when you purchase through my links.
*Price listed was Amazon's price at the time this post was written and is subject to change.





  1. Marsha Feldstein says:

    Just bought a spiralizer, so excited to see you’ve included a recipe for it this week!

    1. Kim says:

      More zoodle recipes are in the works Marsha. Stay tuned!

  2. Kate says:

    Hi Kim
    Where do you find your pancetta? It can be either good or not…

    1. Kim says:

      Hi Kate,
      I usually buy pancetta at Whole Foods, Gelson’s or Bristol Farms, but you may also find it at Trader Joe’s and Costco. I generally like to have it sliced for me in thick 1/4″ to 1/3″ slices so I can cut it in chunks, almost like lardons. It is true, the quality of pancetta can vary significantly, particularly in terms of the ratio of fat to meat. I recommend having a look at the pancetta first before it is sliced. You want some fat as the fat is where the bulk of the flavor comes from. Some cooks actually prefer more fat to less.

  3. Susan says:

    Boar’s Head makes a 4 oz pancetta package that is available in most deli sections.

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