Spicy Bacon, Lettuce and Roasted Tomato Zucchini Pasta

Spicy Bacon, Lettuce and Roasted Tomato Zucchini Pasta

Spicy Bacon, Lettuce and Roasted Tomato Zucchini Pasta

I know you just read the word pasta and you are seeing “pasta” but don’t worry, Ditch The Wheat, is still a grain-free site!  This is a paleo pasta recipe, can you even believe that!  I feel so luck to be able to feature this up-and-coming blogger, Ali, from Inspiralized.  I have been loving her work.  She is ubber talented and brings a freshness to the paleo scene with her creations inspired by a vegetable spiral slicer.  Ali is not a paleo blogger but many of her recipes are fit for the paleo diet.  If you love pasta you will fall in love with her blog, which you can view here.

Spicy Bacon, Lettuce and Roasted Tomato Zucchini Pasta

Spicy Bacon, Lettuce and Roasted Tomato Zucchini Pasta

Ali graciously shared a recipe from her up coming e-book with you!  Ali’s book is called, Inspiralized: The Ultimate Guide to Spiralized Cooking.

Spicy Bacon, Lettuce and Roasted Tomato Zucchini Pasta

Spicy Bacon, Lettuce and Roasted Tomato Zucchini Pasta

I hope you enjoy it and make it for supper or lunch soon.  Don’t forget, make your dinner spiralized with this simple tool.

Spicy Bacon, Lettuce and Roasted Tomato Zucchini Pasta

Yield: 1 serving = about 5 wraps


  • 1 cup cherry tomatoes
  • olive oil to drizzle
  • salt and pepper to taste
  • 1-2 strips of bacon
  • 1 tsp minced garlic
  • 1 pinch red pepper flakes
  • 1 cup chopped kale, large stems removed
  • 1 large zucchini, Blade C (click here for a tutorial on how to spiralize and what Blade C is)


  1. Preheat the oven to 400 degrees. Place the tomatoes in a baking tray and drizzle lightly with olive oil. Toss to combine thoroughly and season generously with salt and pepper. Bake in the oven for 20 minutes. Set aside once done (they’ll be used in the pasta).
  2. Ten minutes into baking the tomatoes, place a large skillet over medium heat and add in the bacon slices. Cook the bacon for 3 minutes and then flip over and cook for another 3-5 minutes or until bacon is to your preferred crispiness. Using a slotted spoon, set aside the bacon on a paper-towel lined plate when done.
  3. Pour out half of the bacon fat in the skillet and keep the rest in the skillet. Add in the garlic, cook for 1 minute and then add in the red pepper flakes and kale. Cook the kale until most wilted.
  4. Add in the zucchini pasta, roasted tomatoes, and bacon. Stir frequently for about 2-3 minutes or until noodles are coated with tomato juices and have softened.
  5. Pour the noodles into a bowl and enjoy!
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Get to know Ali better by “liking” her on Facebook, here, and following her on Pinterest, here.



About The Author

I’ve been following a real food diet since 2011 when my doctor told me to ditch the wheat! I believe in the healing power of eating real food. Follow me on my adventure.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. In order for me to support my blogging activities, some links on this site are affiliate links, including Amazon.com affiliate links. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This helps cover some of the costs for this site. I appreciate your support! I only endorse products that I use and believe in.

Carol Lovett – who has written posts on Ditch The Wheat.

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