Carb-Free Pasta (Zucchini Linguine) with Tomato, Olive and Bacon
I am a pasta-fiend! I didn’t think I could live without it, but this zucchini linguine is the perfect no-carb pasta substitute. You can of course use this carb-free “pasta” with a number of different pasta sauces. I did a tomato, olive and bacon sauce (my favourite) but it also goes great with some basil pesto, fried mushrooms, onions and peppers.
500g baby marrow/zucchini (R15)
1 handful of calamata olives (R13)
1 tin of whole, peeled tomatoes (R10.50)
1/2 pack of bacon (R23 for a full pack. – I used the leftovers from my banana bacon flapjacks – find the recipe here.)
Salt, pepper, garlic flakes and mixed herbs to taste.
Total Estimated Price: R50
1. If you, like me, don’t have a spiralizer, use a regular cheese slicer to cut your zucchini into linguine sized pieces. Slice around each side and leave the seeded part in the middle. (Keep these “off-cuts” in a tupperware and add them to a Thai Green Curry or roast veggie dish – recipes coming soon!)
2. Put a pan on high heat. Add 1 tbsp. of olive oil and fry your zucchini on a high heat. It helps to do half at a time so that the pan doesn’t loose too much heat and all the pieces cook through. Fry for 5-7 minutes.
3. Add your tin of whole, peeled tomatoes to a pot along with your salt, pepper, garlic flakes and mixed herbs. Cook on a high heat for 5 minutes and let the tomatoes soften.
4. Add your tomatoes to a blender or use a stick blender to make them into a chunky sauce. Add your olives and cook on a high heat for another 5 minutes.
5. Cut your pre-fried bacon strips into chunks. (If you aren’t using leftovers, you’d obviously have to fry your bacon before adding to the sauce.)
6. Serve and enjoy!
If your diet allows, use some shaved parmesan to finish it all off.