A little salty, a little saucy, a lot of veggies and packed full of flavour! This pasta-like spiral zucchini is delicious with spinach and crispy pancetta.
Heat 1 tbsp of vegetable oil In a large pan, on medium high.
Once the oil is hot, add the pancetta and saute until the edges start to brown. Mix occasionally during this process to avoid sticking. About 3 minutes.
Add the onion and sauté until translucent, about 2 minutes.
Add the rest of the vegetable oil, tomatoes, salt and pepper, and keep cooking until they've softened a bit. About 4 minutes. Carefully (because they can splatter a bit) press down the tomatoes using a fork or spatula.
Add the white wine and cook until it reduces to about half the liquid. About 2 minutes.
Add the zucchini and mix well with all the ingredients. Continue to cook for 2 to 3 minutes.
Mix in the pesto sauce with the zucchini noodles until they're well coated.
Distribute the spinach evenly over the zucchini, shut off the stove and cover the pan with the lid for about 4 minutes.
Remove the cover, toss the noodles with the spinach and transfer to a serving dish.
Serve hot. Enjoy!
You can use any tool that can cut zucchini into spirals/noodles. Some are manual and some are powered. We used our 5 Blade Spiralizer sent to us by our friends at KitchenAid Canada.