About
This flavorsome keto spaghetti is loaded with crisp diced pancetta and a zesty basil pesto.
This is a great option for quick and easy weeknight dinners.
Ingredients
- 3 ounce diced pancetta by waitrose
- 1 large zucchini
- 1 tablespoon, whole pieces pine nuts
- 1 tablespoon, grated parmesan cheese
- 1 clove garlic
- ⅔ cup, whole pieces basil, fresh
- ½ tablespoon lemon juice
- ¼ cup olive oil
- ¼ teaspoon salt, sea salt
Instructions
- Slice the ends off the zucchini, peel away the outer skin and discard. Peel the zucchini into long ribbons.
- Add 1/2 a tablespoon of olive oil to a skillet over a medium heat. Add the pancetta and cook until browned all over.
- Whilst the pancetta is cooking, add the basil, pine nuts, parmesan, garlic and salt to a food processor. Blend to combine.
- Add the lemon juice and remaining olive oil to the food processor and blend to combine, adding more oil if required.
- Add the zucchini to the pan with the pancetta and stir to combine.
- Stir through the pesto and cook for 2-3 minutes until hot through and the zucchini is softened and tender.
Nutrition Facts
- Servings: 2
- Calories: 465.2kcal/1946.6kJ (per serving)
- Fat: 45.7g (per serving)
- Carbs: 5.7g (per serving)
- Protein: 11.5g (per serving)