Zoodles with leeks, pancetta & sundried tomatoes

Name: Zoodles with leeks, pancetta & sundried tomatoes
Total time: 50 min
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; pepper; 1/3 cup toasted pine nuts; Grated parmesan cheese to garnish

somethingnewfordinner.com

Zoodles are topped with a roasted leek, pancetta and sun-dried tomato sauce for a delicious low-carb, gluten-free, paleo-friendly, vegetable-dense pasta-like dinner.

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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
pepper
1/3 cup toasted pine nuts
Grated parmesan cheese to garnish