Spiralized Zucchini Noodles Pasta with Bacon and Shishito Peppers

Hello Friends! Since receiving my Inspiralizer for my birthday, I love creating low carb keto versions of my favourite meals. One of my favourites is pasta with bacon, so I decided to copycat that recipe and use zucchini noodles aka zoodles instead! Yum!

I love my inspiralizer because it is super easy to use, doesn’t take up much space and that it is so versatile. Depending on the blade setting, you can create different shaped noodles depending on what you cooking or simply what you are in the mood for! Zucchini is one of my favourite vegetables to spiralize because it cooks super fast, so literally this dinner can be ready in 15 minutes! Also, the creator of the Inspiralizer, Ali Maffucci, and I share the same last name which was super cool to me since Maffucci is not a super common last name!

Bacon…my favourite way to prepare bacon is in the oven. Lay the strips of bacon out on some parchment and bake in the oven at 350 for about 20 minutes. For this recipe, I changed it up and cooked it in the pan because I wanted to cook my zoodles in the bacon fat…. I told you it was going to be good!

Shishito peppers are one of the only peppers I can eat/tolerate. They are for the most part not spicy at all and I haven’t had any problems digesting them. I usually just buy them in a bag at the grocery store. I love them because they are super easy to make can be added to any meal as part of the main or as a side dish.

Ingredients
2 large zucchini, spiralized (or store bought zoodles)
4 slices of bacon, chopped
1 bag (227 g) Shishito peppers
1-2 tablespoons extra virgin olive oil
Pinch of sea salt
1 cup tomato sauce
Parmesan to taste (optional)

Directions:

1. Spiralize your noodles using your Inspiralizer and set aside (skip this step if using store bought)
2. Place your bacon in a saute pan and cook until crispy
3. While your bacon is cooking, prepare your shishito peppers.
4. Leave the peppers whole and poke them with knife so that they do not burst during the cooking process
5. Heat the olive oil in another saute pan over medium heat. Add your shishito peppers and a pinch of sea salt
6. Cover the saute pan and stir occasionally until the peppers are softened and blistered
7. Once your bacon is crispy, add your zoodles (you may want to drain some of the bacon fat, depending on your taste) and toss to coat.
8. Add the tomato sauce and the cooked shishito peppers and stir until everything is incorporated
9. Transfer to a dish and top with parmesan.

Buon Appetito!