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KEEPERROX
Zucchini spaghetti with fennel, cherry tomato, pesto and pancetta
Low-carbohydrate spaghetti of courgette with beans, Italian bacon, tomatoes, pesto sauce and fennel.
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Ingredients
Directions
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Heat a frying pan without oil or butter and fry the pancetta for 5 minutes on a medium heat until golden brown and crispy.
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Remove from the pan and drain on kitchen paper.
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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.
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Heat the oil in a frying pan and fry the fennel 5 minutes on medium heat.
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Meanwhile, halve the cherry tomatoes. Drain the beans. Add the tomatoes, beans and zucchini to the fennel and fry for another 2 minutes.
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Spoon the pesto through the vegetable mixture, season with pepper and salt and spread over the plates. Garnish with the pancetta.
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Nutrition
510Calories
Sodium0% DV1.090mg
Fat54% DV35g
Protein34% DV17g
Carbs9% DV26g
Fiber44% DV11g
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