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.

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.

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

Ingredients

• 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)

Instructions

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!

Get to know Ali better by “liking” her on Facebook, here, and following her on Pinterest, here.

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Yield: 1 serving = about 5 wraps

Spicy Bacon, Lettuce and Roasted Tomato Zucchini Pasta

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Ingredients

• 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)

Instructions

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).
3. 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.
5. 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.
7. 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.
9. Pour the noodles into a bowl and enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

If you want more easy, quick to make Paleo recipe ideas like this that will make the whole family happy I recommend these meal plans.

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. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. 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. I only endorse products that I believe in.

Carol Lovett

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

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