Ingredients

The following ingredients have 4 Servings
  • 2 zucchini
  • .25 lb. gluten free pasta (optional)
  • 4 oz. pancetta
  • 2 cups mushrooms (sliced)
  • 2 garlic cloves (minced)
  • 1/2 cup California Sun Dry sun-dried tomato pesto
  • 1/4 cup grated parmesan cheese

Instruction

  • If you're adding pasta to this dish, cook the pasta over the stove as you normally would.
  • Meanwhile, run the zucchini through your spiralizer then set aside.
  • Add pancetta and mushrooms to the skillet and cook over medium heat for 5 minutes, or until the pancetta is cooked. Add the zucchini noodles to the skillet and use tongs to toss them for 2-3 minutes. You want the noodles to be warm but not soggy.
  • Remove skillet from the heat, then add the regular pasta noodles into the skillet. Last, add the pesto and use kitchen tongs to combine everything together.
  • Transfer pasta into bowls then top with cheese. Enjoy!