Pesto Zoodles with Bacon and Tomatoes

Who knew zucchini could taste this good? This is a fresh and flavorful rainbow on your plate! Salty bacon and juicy tomatoes pair perfectly with fresh, homemade vegan pesto. Thanks to Paleo Running Momma for the original recipe. Since a major ingredient of pesto is garlic, we adjusted the recipe to keep this low-FODMAP friendly.

Pesto Zoodles with Bacon and Tomatoes

Who knew zucchini could taste this good? Salty bacon and juicy tomatoes pair perfectly with fresh homemade vegan pesto. Thank you to Paleo Running Momma for providing us with the original recipe. This recipe produces more than twice the amount of pesto you’ll need. Our Vegan Pesto Dip is a great way to use up the rest!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Keyword: bacon, vegan parmesan, zoodles
Servings: 6
Calories: 328kcal
Author: planfulcook

Ingredients

Vegan Pesto

  • 1/2 cup almonds raw
  • 2 1/2 cups fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 tsp Kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup vegan parmesan

Zoodles

  • 4 zucchini medium, spiralized
  • 6 slices sugar-free bacon
  • 1-2 tbsp reserved bacon fat
  • 1 cup cherry tomatoes sliced
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • To prepare the pesto: pulse the almonds and basil in a food processor until chopped. Add in the lemon juice and vegan parmesan, continue pulsing, and then stream in the extra virgin olive oil slowly and steadily until fully combined. Stir in the kosher salt and freshly ground black pepper by hand, and set your finished pesto aside.
  • Cook the bacon in a non-stick pan over medium heat. Once crisp, remove the bacon from the pan but leave 1-2 tbsp of bacon fat in the pan. Chop the bacon to roughly the same size as the tomato slices.
  • After spiralizing the zucchini, squeeze as much as water as possible from it with paper towels or a clean cotton dish towel. Add the zoodles to the heated bacon fat in the pan over medium heat. Add kosher salt and freshly ground black pepper to taste.
  • Cook the zoodles just until softened, about a minute, stirring constantly. Once they’re heated through, transfer them to a large mixing bowl. Then add the sliced tomatoes to the pan and sauté until they’re just heated through. Add them to the bowl with the zoodles.
  • Add the chopped bacon to the zoodles and tomatoes with as much pesto as you like. Serve warm. 

Notes

If you are not following a low-FODMAP diet, feel free to add 3 cloves of garlic to your pesto. You can also use regular parmesan instead of a vegan variety. We used our favorite vegan parm from Follow Your Heart.
We recommend spiralizing 2 green and 2 yellow squash to increase the visual “wow” factor of this dish.
If you’re having a hard time finding sugar-free bacon, look for the “Paleo” label on the packaging.
Paleo Running Momma suggests this dish can be enjoyed warm or at room temperature. We preferred it warmed.
You can save your leftover vegan pesto in an airtight container in the fridge for up to one week. A great way to use up the leftover pesto is to make our easy Vegan Pesto Dip!
 

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