Bacon-Tomato Zucchini Pasta

You don't need traditional grain-based pastas when you can use good old zucchini.

December 22, 2016
bacon tomato zucchini pasta
Mitch Mandel

Adapted from The All-Day Fat-Burning Cookbook

You don't need traditional grain-based pastas when you can use good old zucchini. This aromatic, light pasta is brought to life even further with the addition of bacon.


More: 10 Things You Can Do With Leftover Zucchini

If you want to keep it vegan, then omit the bacon. If you need a little more substance to your meal, then pair this with one of the sides or salads from an earlier chapter.

Bacon-Tomato Zucchini Pasta
(Makes 2 servings)


  • 1 cup cherry tomatoes
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 2 strips bacon
  • 1 teaspoon minced garlic
  • 1 teaspoon red-pepper flakes
  • 3 cups baby spinach or chopped spinach
  • 1 large zucchini, peeled
  • 1 Tablespoon olive oil

1. Preheat the oven to 400°F. Place the tomatoes on a baking sheet and season with the salt and pepper. Bake for 15 minutes. Set aside.

2. Meanwhile, place a large skillet over medium heat. Cook the bacon for 3 minutes, then flip it over and cook for another 3 to 5 minutes or to your preferred crispiness. Place the bacon on a plate covered with paper towels to absorb the excess fat.

3. Pour half of the bacon fat out of the skillet. Cook the garlic for 1 minute, then add the red-pepper flakes and spinach. Cook for 5 minutes, or until the spinach is mostly wilted. At the same time, run the zucchini through a spiralizer to create spaghetti-like noodles (or use a vegetable peeler to slice fettuccine-like noodles if you don't have a spiralizer).

4. Add the zucchini, roasted tomatoes, and bacon to the skil- let. Stir frequently for 1 to 2 minutes, or until the noodles are coated with the tomato juices and have softened. Drizzle with the olive oil and enjoy.