About
This quick and easy low carb spaghetti is packed with flavor from crispy pancetta, sweet red onion, aromatic rosemary and tender zucchini noodles.
This makes a great dinner option for weeknights.
Ingredients
- 2 ounce diced pancetta by waitrose
- 1 tablespoon, grated parmesan cheese
- 1 clove garlic
- 1 teaspoon rosemary, fresh
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 large zucchini
- ½ small red onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over a medium/high heat. Add the pancetta and cook through until browned all over.
- Finely dice the onion, finely chop the rosemary and thinly slice the garlic. Add to the skillet along with the tomato paste and stir well to combine. Sweat for 2-3 minutes to soften the onion and garlic.
- Slice the ends off the zucchini and peel the outer skin – discard. Peel the zucchini flesh into wide ribbons and add to the skillet. Season with salt and pepper and stir well. Cook for a minute or two until the zucchini is tender.
- Scatter with grated parmesan to serve.
Nutrition Facts
- Servings: 2
- Calories: 216.7kcal/906.6kJ (per serving)
- Fat: 17.8g (per serving)
- Carbs: 7.9g (per serving)
- Protein: 8.7g (per serving)
