Zucchini Noodle and Arugula Salad with Bacon, Corn and Ricotta
Try this Zucchini Noodle and Arugula Salad with Bacon, Corn and Ricotta recipe, or contribute your own.
Try this Zucchini Noodle and Arugula Salad with Bacon, Corn and Ricotta recipe, or contribute your own.
- Carbohydrate 1.03968609375 g
- Cholesterol 0 mg
- Fat 0.05786359375 g
- Fiber 0.292249998629093 g
- Protein 0.30577640625 g
- Saturated Fat 0.0108484375 g
- Serving Size 1 1 Serving (6g)
- Sodium 1.76721875 mg
- Sugar 0.747436095120907 g
- Trans Fat 0.01305140625 g
- Calories 5 calories
Step-by-step
- Place the corn in a medium pot, cover with water and a pinch of salt and bring to a boil. Once boiling, cook another 2 minutes or until easily pierced with a fork. Drain into a colander and set aside.
- While the corn is cooking, set a large skillet over medium-high heat and once heated, add in the bacon. Cook for 5-7 minutes or until crispy and then transfer to a paper towel lined plate.
- Pour out half of the bacon grease and immediately add in the zucchini noodles. Season with red pepper flakes, garlic powder, lemon, zest and cook for 3 minutes or until cooked to your preference.
- Shave the corn into the skillet with the zucchini noodles. Toss to combine and then divide into bowls. Top with equal amounts of ricotta, seasoned with fresh cracked pepper, arugula and bacon and serve.
Limited counter space and a single skillet dictate how this dish comes together, requiring careful sequencing of the ingredients to avoid kitchen gridlock. Raw zucchini ribbons release substantial water when heated, meaning that crowding a small pan will steam the vegetables instead of gently warming them through. Adapting this recipe for different serving sizes requires specific adjustments to maintain proper textures across every component. When scaling this dish up for more than two diners, cook the bacon in batches rather than cramming the strips into a single pan, which prevents uneven rendering and ensures the fat stays liquid enough to coat the zucchini properly.
- Slice the zucchini noodles uniformly to about one-eighth inch thick so they soften in exactly three minutes without turning mushy.
- Drain the boiled corn thoroughly and pat the kernels dry before adding them to the skillet to prevent unwanted splattering from residual moisture hitting the hot bacon fat.
- Double the lemon zest alongside the juice when scaling up the quantity to maintain a sharp citrus balance against the rich ricotta cheese.
Coordinating the boiling water and the skillet simultaneously demands efficient use of available burners. Fresh ricotta added at the finish cools the warm noodles just enough to create a cohesive coating without melting entirely into liquid.
