Courgetti Noodles with Pesto, Peas and Pancetta

10 27 217
Ingredients Minutes Calories
Prep Cook Servings
15 min 12 min 4
Courgetti Noodles with Pesto, Peas and Pancetta
Health Rating


114 gm Pancetta, lean (diced)
4 large Zucchini (spiralized. Or two packs of pre-cut courgetti)
1 dash Sea salt
1 dash Black pepper
2 bunch Basil, fresh (rinsed well)
1/2 cup Frozen green peas (thawed)
1 clove(s) Garlic
1 tbsp Pine nuts, dried
2 tbsp Olive oil (as needed)
1/4 cup Ricotta cheese (optional. Not allowed on phase 2 diet)


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.



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 217
Calories from fat 113
Calories from saturated fat 28.4
Total Fat 12.5 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 6.6 g
Cholesterol 19.7 mg
Sodium 490 mg
Potassium 1080 mg
Total Carbohydrate 15.1 g
Dietary Fiber 4.9 g
Sugars 9.7 g
Protein 13.4 g

Dietary servings

Per Portion

Meat 0.4
Meat Alternative 0.2
Vegetables 5.2

Energy sources