Zucchini Noodles with Bacon, Ricotta, and Peas

• Gluten free

• Meat

  • 3 slices Bacon

• Produce

  • 1 tbsp Basil, fresh
  • 1/8 tsp Garlic powder
  • 1/2 cup Peas, frozen
  • 2 Zucchini, large

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Ricotta cheese, part skim

Found on reciperunner.com

Description

Ingredients

• 2 large zucchini, spiralized into spaghetti noodle shapes
• 3 slices of bacon, cooked until crisp and chopped
• 1/2 cup part skim ricotta cheese
• 1/2 cup frozen peas, defrosted
• 2 teaspoons extra virgin olive oil
• 1/8 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon chopped fresh basil

Directions

• Heat a large skillet with the olive oil over medium high heat.
• When the skillet is hot add in the spiralized zucchini noodles, garlic powder, and salt and pepper to taste.
• Toss in the skillet for no more than one minute, just long enough to warm the noodles.
• Remove from the heat and top with the chopped bacon, peas, dollops of ricotta cheese, chopped basil, and more salt and pepper.
• Serve immediately.