Wednesday, June 9, 2010
Spaghetti with Bacon....yum
Ethan enjoying zuke noodles
So, I have been eating a lot of beef this week and decided to switch it up and make something with bacon, but pasta sounded good. I'm trying to go mostly dairy free though as well, so all those yummy creamy bacon pasta recipes were out of the question. So, I decided to try something new. I'm not doing grain, so I made some zucchini noodles. All you have to do is take 1 or 2 zucchinis, and peel them with a potato peeler until you get down to the seeds. I usually just save the seedy part in a bag in the freezer until I make some soup or something.
I love spaghetti sauce to taste a little sweet, so I usually add honey, but with the balsamic and vidalia onion in this recipe, you really don't need to add any sweetener.
Tomato Bacon Balsamic over Zuke Noodles
1 can diced tomatoes
1 can tomato paste
1/2 cup water
1 tsp italian seasoning
celtic sea salt
1/4 cup + 2 tbsp balsamic vinegar
1 lb bacon, cooked
4 cloves garlic, minced
1 vidalia onion, chopped
two zucchinis, ribboned with a potato peeler.
Combine diced tomatoes, tomato paste, water, and italian season in a medium saucepan, simmer while you make everything else. In a skillet, use the leftover bacon grease from cooking the bacon to saute the onions and garlic. Once soft, add the 1/4 cup balsamic vinegar and cook on medium until it has reduced some. Pour the onion/garlic mixture into the tomato sauce and add salt and pepper to taste. Add more water if it's too thick for your taste. While the sauce continues to simmer, clean out the skillet and add the zucchini, and 2 tbsp balsamic vinegar and a little salt and pepper. Saute until zucchini is tender, but not too soft. Serve the sauce over the noodles and top with chopped cooked bacon. I also grated a little asiago cheese and cooked some broccoli to mix in. Made a nice veggie rich meal. Very filling too!