I love using zucchini in place of pasta – and I don’t have to feel guilty having seconds. This is my take on an Italian classic pasta of peppers and cheese. I added pancetta for a crispy crunch.
6 – 7 medium zuks, julienned
1 c fresh pecorino
4 oz pancetta, chopped
Red pepper flakes
In a large skillet over medium heat, cook pancetta until crisp. Drain on a paper towel. Add Zucchini and cook for 8 minutes until softened. Remove from heat and stir in most of the cheese, a generous amount of black pepper and red pepper flakes to your taste.
Serve, top with cheese and pancetta.
5 WW PP per serving