Zucchini spaghetti with fennel, cherry tomato, pesto and pancetta

Name: zucchini spaghetti with fennel, cherry tomato, pesto and pancetta
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 4 paste pancetta; 1 fennel bulb; 1 el traditional olive oil; 250 g Cherry tomatoes; 175 g cannellini beans; 400 g zucchini spaghetti; 90 g chilled pesto

Low-carbohydrate spaghetti of courgette with beans, Italian bacon, tomatoes, pesto sauce and fennel.

Ingredients

Directions

Heat a frying pan without oil or butter and fry the pancetta for 5 minutes on a medium heat until golden brown and crispy.
Remove from the pan and drain on kitchen paper.
In the meantime cut the stems and a piece of the underside of the fennel bulb, halve in length, remove the hard core and cut into strips.
Heat the oil in a frying pan and fry the fennel 5 minutes on medium heat.
Meanwhile, halve the cherry tomatoes. Drain the beans. Add the tomatoes, beans and zucchini to the fennel and fry for another 2 minutes.
Spoon the pesto through the vegetable mixture, season with pepper and salt and spread over the plates. Garnish with the pancetta.