Oodles and Zoodles of Deliciousness and Fun

I decided my active life was not enough to maintain the weight and shape I wanted to be in so I joined a gym. It was exhilarating to work out again; I was disciplined and eagerly went as often as possible. Well, that lasted only a couple months. You see, I found out I needed shoulder surgery and was going to be sidelined for a few months. Making it more difficult, my go to comfort food is pasta; I knew if I ate it as much as I wanted during my recovery, I would undo all the work I had accomplished at the gym. One solution I came up with was to cut the calories in thirds by substituting zucchini for spaghetti. I used a spiralizer to instantly transform the zucchini into long gorgeous noodles. I made Bacon Cacio e Pepe with the zucchini noodles, which happens to be one of my favorite pasta dishes. Surprisingly so simple to make, creamy, light, and delicious, it is hard to believe it is not pasta and only 161 calories per serving!

I will be back at the gym soon but plan to keep this dish as one of my go to comfort foods. A win win to keep in shape.

                                       

                                                       Bacon Cacio e Pepe
                                                             adapted from
                                                              Inspiralized
                                                             Ali Maffucci

Ingredients
Cooking spray
3 bacon strips
1 large garlic clove, minced
Pinch of red pepper flakes
2 medium zucchini, spiralized
Cracked black peppercorns
1/4 cup grated pecorino romano cheese
1/2 cup grated Parmigiano-Reggiano cheese,
   plus more for garnish 

Directions

1. Heat a large skillet over medium heat and coat lightly on cooking spray. When a bit of water flicked onto the skillet sizzles, add the bacon and cook until crisp. Drain the bacon on a paper towel-lined plate. 

2. Add the garlic and red pepper flakes to the skillet, still over medium heat, and cook for 30 seconds or until fragrant. Add the zucchini noodles and cook, tossing, for 2 to 3 minutes or until the zucchini noodles are al dente. Generously season with pepper and add the cheeses, tossing to combine thoroughly until the noodles are coated with cheese. 

3. Divide between two bowls, topping each serving with more pepper and Parmigiano cheese, as desired. Crumble the bacon on top and serve.

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