Zucchini Noodles with Fig, Arugula and Pancetta
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
gluten-free, grain-free, paleo, nut-free, egg-free, dairy-free options, whole30 options, AIP options
  • 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
  1. 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.
  2. 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.
  3. 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.
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.
Recipe by Tasty Yummies at https://tasty-yummies.com/zucchini-noodles-fig-arugula-pancetta/