Spinach, Mushroom and Turkey Bacon Pasta (Zucchini Pasta)
Try this Spinach, Mushroom and Turkey Bacon Pasta (Zucchini Pasta) recipe.
Try this Spinach, Mushroom and Turkey Bacon Pasta (Zucchini Pasta) recipe.
- Carbohydrate 0 g
- Cholesterol 460 mg
- Fat 98.7430000014474 g
- Fiber 0 g
- Protein 114.08 g
- Saturated Fat 27.3149266668665 g
- Serving Size 1 1 Serving (620g)
- Sodium 503.141406250029 mg
- Sugar 0 g
- Trans Fat 8.02330166670587 g
- Calories 1375 calories
Step-by-step
- Place a large skillet over medium heat and coat with cooking spray. Once heated, add in strips of bacon. You may have to do this in batches if your bacon doesn't fit. Let cook on each side for about 3 minutes or until bacon is cooked, but not leathery. Set aside.
- Add olive oil to the same skillet and then garlic. Cook for 30 seconds and then add in the shallots. Cook shallots for 1 minute and then add in the mushrooms. Cook the mushrooms, stirring frequently, for about 2 minutes and then add in 1/4 cup of the chicken broth.
- Cook mushrooms for another minute and then add in the zucchini pasta, spinach and remaining chicken broth. Toss to combine thoroughly and season with salt and pepper. Cook for about 2 minutes or until spinach is completely wilted and zucchini pasta has softened. Add in turkey bacon and cook for about 30 seconds to warm.
- Divide onto plates and enjoy, garnished with a little Parmesan cheese!
A steaming bowl of vegetable noodles releases the earthy aroma of sautéed portobello mushrooms mingled with the sharp, savory scent of rendered turkey bacon and aged parmesan. Long before spiralizers appeared in modern kitchens, various cultures utilized vegetable ribbons as lighter alternatives to grain pastas, adapting traditional techniques to root vegetables and squashes. Zucchini requires careful management to prevent excess moisture release during cooking. Cook the vegetable strands rapidly over moderate heat for precisely two minutes, ensuring they soften without turning watery.
- Slice baby portabella mushrooms uniformly to 1/4-inch thickness so they brown evenly in the skillet without steaming.
- Mince the garlic finely and introduce it to the oil for only 30 seconds to prevent bitter scorching.
- Judge zucchini doneness by texture rather than a thermometer, pressing a strand against the side of the pan to check for a tender-crisp bite.
- Deglaze the pan with chicken broth immediately after the mushrooms soften to dissolve browned fond into the sauce.
Smart ingredient purchasing keeps costs low by utilizing seasonal squashes and buying whole mushrooms instead of pre-sliced varieties. Proper technique transforms simple produce and cured meats into a cohesive, flavorful dish.
