Categories: Pasta
Ingredients
- 1 lb. zucchini
- 1/2 cup cherry tomatoes, halved
- 2 tbsp. olive oil
- Kosher salt and black pepper
- 2 slices bacon, chopped
- 2 tsp unsalted butter
- 2 scallions, thinly sliced (white and green parts separated)
- 1 garlic clove, minced
- 2 tsp flour
- 2/3 cup milk
- 1/2 tsp Dijon
- Pinch of cayenne
- 1/3 cup shredded Cheddar
Directions
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Cut the zucchini into long noodles using a spiralizer. Set aside.
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Put a baking sheet in the oven and preheat to 425. Toss the tomatoes with 1 tbsp. olive oil and season with salt and pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7-10 minutes.
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Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel-lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 tsp salt. Cook, whisking until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth.
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Heat the remaining 1 tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2-3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and pepper. Top with the roasted tomatoes, bacon and scallion greens.