This healthy and simple veggie-packed meal is so satisfying, even the biggest pasta-lover and skeptic at the table will beg for seconds. Zucchini Pasta with Apple and Bacon in Walnut Sauce is a new favorite for summer meals.
I’ve been on a real veggie and fruit kick lately because summer vegetables are my absolute favorite. While I was grocery shopping the other day, I happened to notice they had local farmers’ vegetables in the produce section. Well, far be it from me to pass up locally grown produce. I mean, who does that? When I saw the yellow squash, which I’d been craving, and zucchini, I immediately knew I wanted to make noodles. I scrounged around in the fridge to see what I could come up with and found I had one apple left along with a few slices of bacon. I had walnuts in the freezer, so I immediately took them out and placed them in water to soak. I had decided that this was going to be the dish above the rest in my zucchini noodles portfolio, so to speak, and it turned out to be just that. Not without a few trials along the way. None to worry; I made the mistakes so you don’t have to.
So, let’s get cooking…
I began by folding my bacon slices together to make chopping a little faster and easier. I had already soaked my walnuts overnight in just enough lukewarm water to cover them. Soaking and dehydrating nuts before eating them is important because it helps in digesting nuts. For this recipe, you don’t have to dehydrate the nuts, since you’re using water in the sauce. I cooked the bacon over medium heat until it was crisp, about 10 minutes or so, and then placed the bacon bits in a bowl and set them aside. I’m a big believer in reserving bacon grease. I have a special glass container I keep it in and place it in the refrigerator to use whenever needed.
Quick tips: 1) You can make lukewarm water by combining 1 part boiling water to 1 part cold water. 2) Freeze bacon to make chopping easier; the knife will glide through, and the bacon won’t stick to the knife. 3) Use bacon drippings to fry potatoes or to season beans and other vegetables when cooking.
Now comes the fun part – spiralizing! The last time I made Zucchini Noodles with Genovese Pesto, I used a Julienne peeler, and it wasn’t the easiest way to make noodles. I finally invested in this spiralizer (<–affiliate link) and love it. The noodles were so easy and quick to make, I couldn’t believe how fast this dish came together. I stared by cutting the ends off the zucchini, apple, and yellow squash. I also cut the curved neck off the yellow squash because I needed my vegetables to be straight for the spiralizer. Pay close attention when spiralizing the yellow squash because of the seeds. There is very little flesh before reaching the core of the squash, and nobody wants squash seeds in their noodles. I didn’t waste the curved neck of the yellow squash; I sliced and blanched it to freeze for later and use in a squash casserole.
I had seen someone spiralize onions before, but that turned into one big mess for me. I decided to cut my loss and diced the rest of the onion the good old-fashioned way, which was fine. I added my onion and red pepper to the skillet and sautéed them in the bacon grease. The fragrance was already sending me into a hunger frenzy. I then added the noodles and sautéed them a couple of minutes until they were firm but tender.
In a food processor, I added all my ingredients for the sauce and blended everything together. I think a blender might have worked better and faster, but the processor did the job just fine. Once the sauce came together, I plated my noodles, onions, and peppers; topped it with the chopped bacon and sauce; then added some roughly chopped parsley for garnish. D E L I C I O U S. This dish is flavorful, vibrant, fragrant, and so easy! The bite from the onion, the sweetness from the pepper and apple, the savory bacon, and the nutty flavor of the walnuts… HEAVENLY! I hope you love it as much as I. If you make this dish, come back and leave a comment to let me know your thoughts. Cheers, friends!
Zucchini Pasta with Apple and Bacon in Walnut Sauce
Yield 4 servings
This healthy and simple veggie-packed meal is so satisfying, even the biggest pasta-lover and skeptic at the table will beg for seconds. Summer Squash Noodles with Apples in Walnut Sauce is a new favorite for summer meals.
- 2 small zucchini
- 1 yellow squash
- 1 apple
- 1 onion, diced
- 1 red pepper, chopped
- 4 slices bacon, chopped, and drippings
- 1 cup walnuts (soak in lukewarm water overnight)
- 1 clove garlic
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 3/4 cup water
- Over medium heat in a large skillet, fry bacon until crisp. Remove from pan and reserve drippings.
- Spiralize the zucchini, apple, and yellow squash (cut off crook neck and stop sprializing when you begin to get to the seeds).
- Saute onion and pepper in bacon drippings until tender. Add zucchini, squash, and apple; saute about 2 minutes until al dente. Remove from heat.
- Top with bacon and sauce.
- Soak walnuts in water overnight. In a processor or blender, add walnuts, garlic, salt, pepper, and water. Blend until smooth. Pour sauce over zucchini pasta.
Courses Main Dish
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 26.9 g
Saturated Fat 3.7 g
Cholesterol 21 mg
Sodium 744 mg
Total Carbohydrates 21.4 g
Dietary Fiber 6.3 g
Sugars 11.6 g
Protein 17.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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