Spaghetti al pesto con pancetta e zucchine | FoodVlogger

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while still providing a smoky flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a low-calorie cheese alternative.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are less expensive and add crunch.

pesto

🥗Healthier: homemade pesto

💰Cheaper: store-bought basil sauce

Homemade pesto can be made with less oil and cheese.

Boil water in a large pot and add salt.

Cook pasta according to package instructions until al dente, then drain.

In a large skillet, cook bacon over medium heat until crispy, about 5-7 minutes.

Remove bacon and drain on paper towels, leaving some fat in the skillet.

Add minced garlic to the skillet and sauté until fragrant, about 1 minute.

Stir in cherry tomatoes and cook until softened, about 3-4 minutes.

Add spinach and cook until wilted, about 2 minutes.

Return the bacon to the skillet and mix well.

Add the drained pasta and pesto, tossing to combine.

Drizzle with olive oil and lemon juice, mixing until evenly coated.

Season with black pepper and salt to taste.

Serve topped with grated parmesan and pine nuts.

Cooking Techniques

Spice Level:

Allergens