Pancetta and Sweet Pea Zucchini Noodles

A 30 minute meal that is bursting with fresh flavors from zucchini noodles, crispy pancetta, sun dried tomatoes, peas and topped with pesto and mango! A healthy and flavorful summer meal that goes from stove to table in no time!

I am taking some time away to celebrate becoming a married women and relaxing with my new hubby! So a few friends have graciously offered to keep you company! Thanks, Alaina! 

Hey there friends! I just love Meg and all of her incredible healthy creations! I’m so excited, and so honored to be here today while her and her new husband(!) are off enjoying their honeymoon! Congrats to both of them!

I’m Alaina and I blog at Fabtastic Eats! I am a blogger (obviously!), an army wife, & a mom to two sweet little boys. I love all three jobs with a passion!

I’m so thrilled to bring this tasty dish to you today! There is so much flavor, and it’s so colorful..it’s Summer for sure! Though, you’ll find me eating this year round. It’s to unbelievably good not to!

Any dish that starts with pancetta and ends with mangos, is a great one in my book! It’s loaded with vegetables, tossed with pesto and topped with honey-sesame cashews. There is so much goodness to it, and it has the best crunch. (Don’t you just love good textured foods?!)

These Pancetta and Sweet Pea Zucchini Noodles, come together in less than 30 minutes! It’s a great make-ahead meal, and is fantastic as leftovers. I’ve served it both warm and cold, and it was awesome both ways! It’s perfect for both lunch and dinner, or as a side dish!

I wish I could sit down over a big plate of this and a glass of crisp white wine, and toast with you Meg! Until then, Congratulations to both you and your husband on this new journey, Godspeed!

I’d love for you all to stop by Fabtastic Eats sometime and say Hi! I blog everything from salads and sandwiches, to burgers, cocktails, desserts, and more! (So much more!) You can also find me on Facebook, Pinterest, Instagram, Twitter, and Google+!

Enjoy!

Pancetta and Sweet Pea Zucchini Noodles

A 30 minute meal that is bursting with fresh flavors from zucchini noodles, crispy pancetta, sun dried tomatoes, peas and topped with pesto and mango! A healthy and flavorful summer meal that goes from stove to table in no time!

15 minPrep Time

10 minCook Time

25 minTotal Time

Yields 2

Author:

Megan

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Ingredients

• 2.5 ounces chopped pancetta
• 1/4 cup sliced yellow onion
• 2 garlic cloves, minced
• 1/2 cup frozen sweet peas
• 1/4 cup sundried tomatoes
• 2 carrots, spiralized
• 1 zucchini, spiralized
• 1/8 cup pesto
• Salt and pepper
• 1/8 cup cashews, roughly chopped
• 1/2 Mango, sliced thin (optional)

Instructions

1. In a large skillet over medium heat, cook the pancetta until crispy, about five minutes. With a slotted spoon remove to a paper towel lined plate and set aside, reserve the drippings in the pan.
2. Add the onion and garlic to the pan. Sauté for about 2-3 minutes.
3. Add the frozen peas, sundried tomatoes, carrots, and zucchini. Toss together.
4. Reduce heat to medium-low, cover, and cook for 5-7 minutes, until the peas are heated through, and the zucchini only holds a slight crunch.
5. Stir in the pesto and cooked pancetta.
6. To serve, scoop onto a plate, top with chopped cashews (honey-sesame flavored are a favorite!) and a side of a few mango slices. Enjoy!

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https://withsaltandwit.com/pancetta-zucchini-noodles/