Imagine a dish that transforms ordinary zucchini into a gourmet experience that dances between sweet, savory, and fresh - this Zucchini Noodles with Fig, Arugula, and Pancetta recipe is about to revolutionize your dinner routine! Combining the delicate spirals of zucchini noodles with the crispy richness of pancetta, the unexpected sweetness of dried figs, and the peppery bite of arugula, this Italian-inspired creation is not just a meal, but a culinary adventure that will tantalize your taste buds and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Zucchini (spiralized)
- Figs (dried, chopped)
- Arugula
- Pancetta (diced)
- Olive oil
- Salt
- Pepper
- Parmesan cheese (grated)
Instructions
- Begin by preparing your ingredients. Spiralize the zucchini to create noodles and set them aside. Chop the dried figs into small pieces. Rinse the arugula under cold water and allow it to dry. Dice the pancetta into small cubes.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the diced pancetta to the skillet. Sauté the pancetta for about 5-7 minutes, or until it becomes crispy and golden brown.
- Once the pancetta is crispy, add the chopped figs to the skillet. Stir well to combine and cook for an additional 2-3 minutes, allowing the figs to soften and release their natural sweetness.
- Next, add the spiralized zucchini noodles to the skillet. Toss everything together gently to combine the ingredients. Season with salt and pepper to taste. Cook for about 3-4 minutes, stirring frequently, until the zucchini noodles are tender but still have a slight crunch.
- Remove the skillet from heat and fold in the fresh arugula. The residual heat will wilt the arugula slightly without overcooking it.
- To serve, divide the zucchini noodle mixture among four plates. Generously sprinkle grated Parmesan cheese over each serving for added flavor and garnish with a drizzle of olive oil if desired.
- Enjoy your delicious Zucchini Noodles with Fig, Arugula, and Pancetta while warm!
Tips
- Spiralize your zucchini just before cooking to prevent excess moisture and maintain the perfect texture.
- Use a high-quality, non-stick skillet to ensure even cooking and prevent sticking.
- Don't overcook the zucchini noodles - they should remain slightly crisp for the best mouthfeel.
- Pat the zucchini noodles dry with paper towels before cooking to remove excess water.
- For extra flavor, toast the pancetta until it's extra crispy and golden brown.
- Use freshly grated Parmesan cheese for the most robust flavor.
- If you prefer a lighter version, you can substitute pancetta with turkey bacon or omit it for a vegetarian option.
Nutrition Facts
Calories: 298kcal
Carbohydrates: 23g
Protein: 14g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 38mg
