Ingredients :
- 2 meium zucchini, cut to resemble spaghetti noodles
- 2 slices of bacon
- 10 slices of pepperoni
- 1 small onion, thin sliced
- 2 garlic cloves, minced
- 12 grape tomatos
- 1/2 cup low sodium chicken broth
- 2 tbsp heavy cream
- 1 tsp lemon juice
- 1/4 tsp red pepper flakes
- 1/2 tsp dry italian seasoning blend
- 1 tsp hot sauce, such as franks re hot
- 2 tbsp fresh chopped parsley
- 1/4 cup fresh grated romano cheese
Method :
- In a skillet cook bacon and pepperoni over medium low heat until crisp.Remove and drain on paper towels. Reserve
- Add onion, tomatos and garlic to drippings in pan and soften about 2 minutes
- Add broth, cream, lemon, italian seasoning, red pepper flakes, pepper and salt to taste, and red hot. bring to a boil cook 2 minutes.
- Add zucchini noodles and combine with sauce , cook just until zucchini is just tender but still bright green, about 4 minutes. Add romano cheese and parsley and pour out onto platter to serve.Top with crumbled bacon and pepperoni
- I used the vegetable pasta cutter pictured below to make the zucchini noodles but you can also cut them with a knife
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