Ingredients

The following ingredients have 4 Servings
  • 4 medium zucchini, ends trimmed
  • 2 slices bacon
  • 2 garlic cloves, pressed
  • &frac14–&frac12 tsp (1–2 mL) red pepper flakes
  • ⅔ cup (150 mL) half-and-half
  • 1 tbsp (15 mL) cornstarch
  • 1 cup (250 mL) frozen peas
  • 1 oz (30 mL) fresh Parmesan cheese
  • ¼ tsp (1 mL) salt
  • ⅛ tsp (0.5 mL) black pepper

Instruction

  • Spiralize the zucchini using the fettuccine blade on the Veggie Spiralizer, trimming the noodles with the Kitchen Shears. Place the zucchini in a large bowl and squeeze out any excess liquid with paper towels.Dice the bacon. Cook the bacon in the 12" Nonstick Skillet over medium heat for 4–5 minutes, or until it’s slightly crispy, stirring occasionally. Add the garlic and red pepper flakes and cook for 30 seconds.Add the zucchini noodles and cook for 3–4 minutes to soften, stirring occasionally.Whisk the half-and-half and cornstarch in a small bowl. Pour the mixture into the skillet and mix well with the Large Chef’s Tongs. Add the peas and cook for 3–4 minutes, or until the sauce starts to thicken slightly.Grate the Parmesan and add with the salt and pepper to the skillet and mix well.Remove the skillet from the heat and let it stand for 3–5 minutes to thicken.