Sprialized Zucchini Pasta With Pancetta and Ricotta

Servings 4 servings


  • 3 tbsp EVOO
  • 1/4 lb Pancetta diced
  • 4 large Zucchini
  • 1/4 tsp Sea Salt
  • 1 pinch Cracked Pepper
  • 1/4 cup Ricotta Cheese crumbled

Fresh Basil


  1. Heat large skillet on high heat.  Add 1 tbsp olive oil.  Add the pancetta and cook for 5-7 minutes until crisp. Add the zucchini noodles and saute for 3 minutes until crisp-tender. Stir in the rest of the olive oil and season with salt and pepper. Divide between dishes and top with crumbled ricotta cheese and a sprig of fresh basil.