Garlicky Broccoli “Zoodles” with Bacon

An unbelievably simple dish with garlic, olive oil and broccoli, this recipe by Inspiralized showcases the extreme versatility of the spiralizer and what it empowers you to make out of everyday vegetables. Bacon makes this dish all the more mouthwatering and flavorful — without blowing your daily total fat budget.

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Garlicky Broccoli “Zoodles” with Bacon

Ingredients

• 3 large broccoli crowns with stems
• 6 slices bacon
• 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper
• Salt and pepper to taste
• 5 cloves garlic, thinly sliced
• 1 lemon, zested and juiced
• 3 tablespoons grated Parmesan cheese

Directions

Slice off the broccoli florets, taking as little stem as possible, and set aside. Then spiralize the stems into linguine.

Fill a large saucepan halfway with salted water, and bring to a boil over high heat. Add the broccoli florets and noodles. Cook for 2–3 minutes or until easily pierced with a fork. Drain and pat dry.

Place a large skillet over medium heat, and coat with cooking spray. When water flicked onto the skillet sizzles, add the bacon slices in an even layer, working in batches if needed. Cook for 3 minutes per side, or until browned and crisped to your liking. Set aside to drain on a plate lined with paper towels.

Wipe out the skillet, return it to medium heat, and add the olive oil. When the oil is shimmering, add the broccoli florets, broccoli noodles and crushed red pepper; season with salt and pepper. Cover and cook for 2 minutes, uncovering occasionally to toss. Add the garlic, half the lemon zest and the juice. Cover and cook for another 5 minutes, or until the broccoli is lightly browned.

Remove the pan from the heat, and stir in the cheese. Toss to combine and serve warm.

Nutrition Information

Serves: 4 |  Serving Size: 1 cup

Per serving: Calories: 194; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 14mg; Sodium: 234mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 3g; Protein: 10g

Nutrition Bonus: Potassium: 562mg; Iron: 5%; Vitamin A: 18%; Vitamin C: 230%; Calcium: 11% 

Ali Maffucci is the founder of Inspiralized.com, the only blog dedicated to cooking creatively and nutritiously with a spiralizer. She is the author of the New York Times bestselling cookbook Inspiralized. Hew new cookbook, Inspiralize Everything: An Apples-to-Zucchini Encyclopedia of Spiralizing, will be published by Clarkson Potter this August.

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