Print

Zoodles with leeks, pancetta & sundried tomatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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
  • 1 – 2 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

Instructions

  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.

Notes

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

Find it online: https://somethingnewfordinner.com/recipe/zoodles-with-leeks-pancetta-sundried-tomatoes/

Pin It on Pinterest

Shares
Share This