It’s National Noodle Day, October 6th, and what better way to bring in this day with a twist on a pasta primavera for dinner!
PREP TIME: 15-20 minutes COOK TIME: 30 minutes
1 red pepper, diced
1 green pepper, diced
2 garlic cloves, diced
1 broccoli, cut into bite size pieces
1 onion, diced
1 ½ cup chicken broth
2 zucchini, ½-1” strips
1 lemon, juiced
8 ounces bacon, cooked and crumbled
1 Tbsp of bacon fat (from the cooking of the bacon)
2 Tbsp extra virgin olive oil
2 Tbsp butter, salted
½ tsp paprika
½-1 tsp sea salt
1 tsp garlic powder
¼ tsp black pepper
1 16-ounce package of spaghetti or linguini
Parmesan or pecorino Romano cheese
2.Cook up the bacon, flipping often to prevent burning but to achieve crisp. Place on a paper towel and set aside. Once cooled, crumble the bacon.
3.Cook pasta according to package directions. Drain pasta, place butter into the pasta, mix.
4.Place the bacon fat (or 1 Tbsp of EVOO) and then place onion and garlic. Sauté for 2 minutes.
5.Add broccoli and peppers to the sauce pan, pour lemon juice and chicken broth over the veggies. Stir.
6. Add paprika, garlic powder, salt, and pepper to the stir. Cover and cook for 2 minutes.
7.After the 2 minutes uncover and add zucchini. Stir and cover. Cook for 2 minutes.
8.Drizzle 1 Tbsp olive oil over the veggies.
9.Place the vegetables over the pasta.
10.Top with bacon and your choice of cheese.
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!