Pesto Zucchini Spaghetti
Details
- Serving Size: 4
- Gluten-Free: True
- Weight Watchers: 10 Points
Cuisine
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 4 medium zucchini, julienned thinly (mandoline slicers are great for this)
- generous pinch of salt
- 6 slices of uncooked bacon
- 1/2 cup green onions, sliced into 1-inch pieces
- 2 cups broccoli florets
- 2-3 T prepared basil pesto
- Fresh Parmesan or Romano cheese, for garnish
Instructions
Place zucchini strips in a colander over a bowl or in the sink.
Sprinkle zucchini with salt and toss to combine.
Let the zucchini sit for 15 minutes while the salt extracts the moisture.
Drain excess water, squeezing zucchini, if necessary.
Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently.
Remove bacon to a stack of paper towels to drain. Crumble bacon.
Remove all but 2 T of bacon drippings from the pan.
Return the pan to medium heat.
Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender.
Serve with bacon crumbles and freshly grated Parmesan cheese.
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