Creamy BLT Zucchini Pasta

Name: Creamy BLT Zucchini Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 4 slices bacon; 1 tablespoon extra virgin olive oil; 1 garlic clove, minced; ¼ teaspoon red pepper flakes; 1 14.5 oz can crushed tomatoes; 1 teaspoon tomato paste; ½ teaspoon dried oregano; salt and black pepper, to taste; 2 medium zucchinis, spiralized into noodles; 2.5 to 3 cups fresh arugula; ¼ cup grated Parmigiano-Reggiano cheese

Recipe GLPR6175c11284f73b

Italian

Main Course

30 min

347 cal

Servings: 2

Stovetop

SNAP eligible

A light and flavorful pasta dish featuring spiralized zucchini noodles tossed with crispy bacon, a rich tomato-herb sauce, and peppery arugula. Finished with melted Parmigiano-Reggiano cheese, this dish delivers the classic BLT flavors in a fresh, gluten-free format perfect for lunch or dinner.

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Ingredients

4 slices bacon

1 tablespoon extra virgin olive oil

1 garlic clove, minced

¼ teaspoon red pepper flakes

1 14.5 oz can crushed tomatoes

1 teaspoon tomato paste

½ teaspoon dried oregano

salt and black pepper, to taste

2 medium zucchinis, spiralized into noodles

2.5 to 3 cups fresh arugula

¼ cup grated Parmigiano-Reggiano cheese

Directions

Heat a large skillet over medium-high heat and lightly coat with cooking spray. Add the bacon slices and cook for 2-3 minutes until the edges begin to crisp. Flip and continue cooking for another 3-5 minutes until the bacon is fully crispy. Transfer to a paper towel-lined plate to drain. Once cooled, crumble into bite-sized pieces and set aside.
Wipe out the skillet and return it to medium-high heat. Pour in the olive oil and let it heat for about 30 seconds. Add the minced garlic and red pepper flakes, stirring constantly until fragrant, about 30 seconds.
Add the crushed tomatoes and tomato paste to the skillet, stirring to combine. Season with salt, pepper, and dried oregano. Reduce heat to medium and simmer for about 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
Add the arugula and spiralized zucchini noodles to the tomato sauce. Toss frequently for 2-3 minutes, allowing the noodles to cook through and wilt slightly while the arugula softens. The zucchini should be tender but not mushy.
Remove the skillet from heat and sprinkle the grated Parmigiano-Reggiano cheese over the noodle mixture. Toss gently until the cheese is evenly distributed and fully melted. Add the crumbled bacon and toss once more to combine all ingredients.
Divide the pasta between serving bowls and serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4

All ingredients are readily available at Harris Teeter, Food Lion, Walmart, or ALDI in Charlotte with no special stops required. Cost per serving runs roughly $4–5, driven mainly by bacon and good parmigiano-reggiano, which is reasonable for a weeknight pasta. The stated 30 minutes is honest if you buy pre-spiralized zucchini; with a spiralizer or knife work it edges closer to 40 minutes, but nothing is deceptive. This is a bright, simple two-person dinner that reheats poorly because arugula wilts and the texture collapses, so it's strictly a same-night dish, which limits its utility for meal prep but fits a spontaneous Tuesday night well.