Ingredients
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8 slices pancetta
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1 fennel bulb
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1 tbsp olive oil
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1 tbsp minced garlic
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1 cup cherry tomatoes
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1 (15.5 oz) can cannellini beans, drained and rinsed
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2 (12 oz) pkgs zucchini noodles
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1/4 cup pesto
Steps
1
Heat a frying pan without oil or butter and fry the pancetta on medium heat for 5 min., flipping halfway. Remove from pan and drain on paper towels. Meanwhile, remove the core from the fennel and slice into thin strips.
2
Using the pan with the pancetta fat still in it, heat the oil. Fry the fennel on medium-low heat. Add the garlic after 4 min., and cook for an additional 1 min. While fennel and garlic cook, halve the tomatoes.
3
Add tomatoes, beans, and zucchini noodles. Cook for 1 min. Add the pesto and toss to combine. Season with salt (in moderation) and pepper to taste. Cook for an additional 1 min. Divide zucchini pasta among 4 plates. Garnish with pancetta.
Tips
For an added punch of flavor, double the garlic.
