Zucchini Noodles with Asparagus, Peas and Bacon

zucchini noodles with asparagus peas and bacon
Makes 4
Prep 15 m
Cook 17 m



  1. 1 of 7 Trim woody ends from asparagus and peel bottom 2 inches if needed; slice on the bias into 1/4-inch-thick pieces, leaving tips intact. Cut pepper lengthwise into 8 pieces, then slice crosswise into 1/4-inch strips.
  2. 2 of 7 Heat a large stainless skillet over medium. Add bacon and cook until crispy, 8 to 9 minutes. Transfer to a paper-towel-lined plate. Pour off bacon fat, then return 2 tbsp fat to skillet.
  3. 3 of 7 Meanwhile, heat a large nonstick skillet over medium and cook zucchini and 1/4 tsp salt, covered, until crisp-tender, 5 to 6 minutes, stirring occasionally. Drain zucchini.
  4. 4 of 7 Add yellow pepper to bacon fat; cook 1 minute. Add asparagus; cook 1 minute more. Sprinkle vegetables with flour and cook 30 seconds, stirring well.
  5. 5 of 7 Stir in milk and garlic. Add peas and half each of the bacon and basil. Cook until sauce thickens, about 4 to 5 minutes. Remove from heat.
  6. 6 of 7 Add zucchini, 1/4 tsp salt and the black pepper, and toss to coat. Transfer to a serving dish and sprinkle with remaining basil and bacon. Serve immediately.
  7. 7 of 7 Tip: For 6 more grams of protein, to keep you full longer, top each serving with a poached or fried egg.
Nutrition Information for Zucchini Noodles with Asparagus, Peas and Bacon
Servings Per Recipe: 4
Per Serving: 582 mg sodium, 13 g Fat, total, 5 g sat. fat, 244 kcal cal., 9 g sugar, 12 g pro., 22 g carb., 5 g fiber