About
This quick and easy zucchini spaghetti is tossed with crisp diced pancetta, salty black olives, aromatic basil and a hint of lemon.
This is a great speedy option for weeknight dinners.
Ingredients
- 10 medium black olives
- 3 ounce diced pancetta by waitrose
- 1 large zucchini
- 1 tablespoon olive oil
- 1 clove garlic
- 1 teaspoon lemon peel or zest raw
- ¼ cup, whole pieces basil, fresh
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the ends off the zucchini, peel the outer skin and discard. Peel the zucchini flesh into wide ribbons and set aside.
- Heat the oil in a skillet over a medium heat and add the pancetta. Cook through until golden brown. Remove from the pan with a slotted spoon and set aside.
- Crush the garlic and slice the olives. Add to the pan with the bacon grease and lemon zest and cook for a further 2 minutes until the garlic is tender.
- Add the zucchini ribbons and basil and stir well to combine. Cook for a minute or two until the zucchini is tender.
- Stir through the pancetta to serve.
Nutrition Facts
- Servings: 2
- Calories: 265.8kcal/1112.3kJ (per serving)
- Fat: 23.8g (per serving)
- Carbs: 6.2g (per serving)
- Protein: 9.7g (per serving)
