According to Pinterest it’s fall already. I am seeing more pumpkin recipes in my feed than what should be legal, Halloween DIY projects, boots and layers of clothing and more. Let’s slow it down a little, folks. It’s STILL summer, it’s hot out and I still have lots of zucchini and tons of figs that need eating.

I know fall is just around the corner and it’s my favorite time of year, but I refuse to be bullied into pumpkin. Let’s enjoy what we have, while it’s still here. There is so much amazing produce coming from the farmers markets, our CSA box and my garden, I just cannot even think about squash and all it’s cooler weather friends.

This simple but flavorful dish is one of my favorites to come from my gardens, this summer. Zucchini Noodles with Fig, Arugula and Pancetta! What could go wrong when you mix all of these amazing things? The sweetness of the fresh figs is amazing with the salty, smokiness of the pancetta and while regular pasta would be amazing, why weigh yourself down with the starch when zucchini noodles exist. I also really love the peppery crunch from the wild arugula to freshen things up and of course, the little bit of sheep’s milk romano as a finishing move.

Are you excited to hurry up and rush into fall or do you want to savor the last moments of summer?

Zucchini Noodles with Fig, Arugula and Pancetta

gluten-free, grain-free, paleo, nut-free, egg-free, dairy-free options, whole30 options, AIP options

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 -6 servings

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Ingredients 

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• 6 ounces pancetta, chopped (about 1 cup)
• 2 shallots, minced
• 1 garlic clove, minced
• 3-4 medium zucchini
• ½ cup sheep's milk pecorino romano cheese, freshly grated
• 12 fresh figs, quartered
• 3 cups wild arugula
• ⅓ cup torn basil leaves
• Terra Delyssa Organic Extra Virgin Olive Oil

Instructions

• Sauté pancetta, shallots, and garlic in a large skillet over medium heat 6 to 7 minutes or until pancetta is golden and shallots are tender. Remove from the pan and set aside.
• Using a mandolin or spiralizer, cut zucchini into thin spaghetti-shaped noodles. Add zucchini noodles to the same pan used for the pancetta and sauté for 1 – 2 minutes over medium heat, until just tender. Season the zucchini noodles with salt and pepper.
• Transfer the zucchini noodles to a serving dish or bowl, leaving behind any liquid, add the cooked pancetta and the Romano cheese. Toss with arugula, sprinkle with the figs and basil and a drizzle or two of olive oil. Add additional salt and pepper, to taste. Serve immediately.

Notes

adapted from Southern Living Magazine - August 2012

You can serve with dried figs if you don't have access to fresh figs.

To make vegetarian leave off the pancetta, maybe add coconut bacon instead. Skip the cheese to make vegan.

Want A Couple More Zucchini Noodle Recipes? Try These Out:

Zucchini Noodles with Roasted Heirloom Tomatoes

 Zucchini Noodle Shakshuka

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