Zoodles with leeks, pancetta & sundried tomatoes | Something New For Dinner

Ingredients

• 1/2 pound of pancetta, chopped into a 1/4″ to 1/2″ dice
• 3 large leeks, sliced in half and then sliced into half moons, include white and a little of the light green part of the leek
• 2 shallots, minced
• 4 T basil, chiffonade, divided
• 1/2 cup sundried tomatoes, packed in oil, drained and chopped
• 1/4 cup white wine
• 8 small zucchinis, spiraled
• 1 – 2 T olive oil
• pinch red pepper flakes to taste
• Salt and pepper to taste
• 1/3 cup toasted pine nuts
• Grated parmesan cheese to garnish