Courgetti Noodles with Pesto, Peas and Pancetta

10 27 239
Ingredients Minutes Calories
Prep Cook Servings
15 min 12 min 4
Courgetti Noodles with Pesto, Peas and Pancetta
Health Highlights


114 gm Pancetta, lean (diced)
4 large Zucchini (spiralized or two packs of pre-cut zucchini)
1 dash 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


  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.


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 239
Calories from fat 116
Calories from saturated fat 28.6
Total Fat 12.9 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 6.3 g
Cholesterol 19.7 mg
Sodium 473 mg
Potassium 1719 mg
Total Carbohydrate 14.9 g
Dietary Fiber 5.1 g
Sugars 9.7 g
Protein 18.3 g

Dietary servings

Per Portion

Meat 0.4
Meat Alternative 0.2
Vegetables 5.2

Energy sources