Paleo Courgette Pasta with Crispy Bacon
Paleo courgette pasta with crispy bacon!
Courgette (zucchini) is a very versatile vegetable that can be used in a multitude of recipes. It’s a fab as a replacement to pasta in dishes like spaghetti, lasagne or used as noodles in stir-fry’s, where the courgette is cut in the shape of the pasta or noodle.
Organic courgettes are usually easy to grow in a small garden, with a little effort. When they are in season they’re also available locally at very reasonable price in farmers markets.
These make for a great and simple lunch, or they can be served along a main meat dish at dinnertime. Even when kids are not the biggest fan courgette they often love them in these alternative recipes, served with their favourite pasta sauce.
We use an inexpensive julienne peeler or small spiralizer to make the courgette spaghetti strips. There are much larger, more expensive gadgets available but I like to keep my tools as simple as possible.
There is something so satisfying about a long skinny slurpy noodle or pasta, especially if it is a carrot, turnip or a broccoli stem noodle topped with butter and garlic or your chosen sauce. My kids LOVE these recipes and always clean up when I serve them up.
Preparation time 20 minutes
Cooking time 15 minutes
Serves 2
Ingredients
- 6 large courgettes (zucchini)
- 8 rashers streaky bacon nitrate free
- 4 tbs tallow
- 4 large garlic cloves crushed
- 4 tbs fresh basil – finely chopped
- black pepper
- glug of olive oil
- parmesan cheese – finely grated
Instructions
- Finely julienne or spiralize courgette lengthwise to create long strips.
- Fry bacon rashers in 1 tbs of the tallow to your preferred finish, I prefer crispy so slightly overdone. Leave to cool then cut into strips with kitchen scissors.
- Add garlic, bacon and courgette and sauté, stirring frequently until courgette is cooked “al dente”, about 5 minutes.
- Sprinkle in basil and stirring a couple of times.
Serve topped with remaining basil, black pepper, a generous glug of olive oil and grated parmesan.
Enjoy!
Paleo Courgette Pasta with Crispy Bacon
Servings 2 servings
Ingredients
- 6 large courgettes (zucchini)
- 8 rashers streaky bacon nitrate free
- 4 tbs tallow
- 4 large garlic cloves crushed
- 4 tbs fresh basil finely chopped
- 2 tbs sea salt
Instructions
- Finely julienne courgette lengthwise to create long strips of courgette. Toss with salt in a colander and let sit in the sink for 1 hour.
Fry bacon rashers in 1 tbs of the Tallow to your preferred finish, I prefer crispy so slightly overdone. Leave to cool then cut into strips.Rinse the courgette very, very thoroughly (have a taste to make sure it’s not salty at all). Drain on a tea towel or paper towels to get rid of as much moisture as possible.Heat remaining Tallow in an oversized frying pan over medium heat. Fry bacon rashers to your preferred finish, I prefer crispy so slightly overdone. Add garlic, bacon and courgette and sauté, stirring frequently until courgette is cooked “al dente”, about 5-6 minutes.Sprinkle in the basil and cook another 2 minutes, stirring a couple of times.Serve and enjoy!
