Courgetti Noodles with Pesto, Peas and Pancetta

10 27 215
Ingredients Minutes Calories
Prep Cook Servings
15 min 12 min 4
Courgetti Noodles with Pesto, Peas and Pancetta
Health Highlights

Ingredients


114 gm Pancetta, lean (diced)
4 large Zucchini (spiralized or two packs of pre-cut zucchini)
1/4 tsp Sea Salt
1 dash Black pepper
2 bunch Basil, fresh (rinsed well)
1 clove(s) Garlic
1 tbsp Pine nuts, dried
2 tbsp Olive Oil, Extra Virgin (as needed)
1/2 cup Frozen green peas (thawed)
1/4 cup Ricotta cheese, whole milk

Instructions


  1. Heat a large skillet over medium-high heat. Add the pancetta and cook for 5 to 7 minutes, until crisp.
  2. Add the zucchini noodles and sauté for 5 minutes, until crisp-tender.
  3. In a blender combine the basil, garlic, pine nuts, salt, pepper and olive oil. Blend until smooth.
  4. Stir in the pesto sauce into the pan. Remove from heat and stir in the thawed peas.
  5. Divide between serving dishes and top with crumbled cheese and a sprig of fresh basil.

Notes:

Nutrition Highlights

  • Zucchini is a good source of fibre which helps to absorb excess water in the intestines to provide moisture to the digestive process!

Nutrition Facts

Per Portion

Calories 215
Calories from fat 111
Calories from saturated fat 26.8
Total Fat 12.3 g
Saturated Fat 3.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 6.1 g
Cholesterol 19.3 mg
Sodium 492 mg
Potassium 1099 mg
Total Carbohydrate 15.5 g
Dietary Fiber 4.7 g
Sugars 9.7 g
Protein 12.9 g

Dietary servings

Per Portion


Meat 0.4
Meat Alternative 0.2
Vegetables 5.2

Energy sources


Pygal24%441.0089940265983131.9288881669072652%378.53463995326945282.7377639328325424%320.0527540934224130.9188779107582324%52%24%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Side




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