The Walker Farm in Bristol, NH is the inspiration for yet another great recipe that I have put together. I swapped out traditional spaghetti noodles for Zoodles (zucchini cut with a spiralizer). This is the newest craze and I too have jumped on the bandwagon to make a delicious dinner for my family.

Have you tried these so-called “Zoodles”? Well if you haven’t, this is the perfect recipe for newbies to try! When added together, the creamy Alfredo sauce and pancetta make for a delicious combination.

By replacing your usual pasta noodles for these vegetables noodles,

you are making things a bit healthier in the kitchen!

Pictured are the ingredients that you will need for your Zoodle Carbonara. As you can see, Buzzy Bee is looking over the ingredients to make sure they taste great!

Zoodle Carbonara ingredientsIngredients:

1 tbsp. Extra Virgin Olive Oil

1 jar of Alfredo Sauce

5 oz. Fresh Spinach

1 cup Heavy Cream

1 tbsp. Garlic

10 oz. Sliced Mushrooms

2 cups Shredded Parmesan Cheese

5 oz. Sliced Pancetta

1 large zucchini

Salt and Pepper to taste

Dried Parsley Flakes

Step by step instructions:Zoodle Carbonara cooked

Step 1: Heat frying pan on medium heat. Drizzle extra virgin olive oil (EVOO) in pan. Combine garlic, mushrooms, pancetta and spinach. Toss together to until well coated.

Step 2: Add Alfredo, heavy cream, and parmesan to pan. Heat thoroughly.

Step 3: Now with the zucchini, place in a spiralizer and make zoodles. Pat dry with towel to remove excess water.

Step 4: Place zoodles in pan with all the other ingredients. Toss to coat zoodles. Heat thoroughly.

Step 5: The best part – Enjoy the Zoodles Carbonara!! My family likes to have this in a bread bowl!!

 

If you try this recipe, let me know in the Comment section below! You can also upload photos of your “Zoodle Carbonara with a Twist” and tag Franklin Savings Bank on Facebook or Twitter.

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