I will spend a few hours in the kitchen cooking on a lot of days, but even I can't do it every day with all that I have going on here. So, fast and easy becomes a blessing since I can concentrate on other things before the cold weather arrives. This works out great with zoodles for a tasty gluten-free option everyone will love!
You will need:
Cook your pasta according to the directions on the package, drain well.
In a skillet,cook your bacon until crispy, remove from the pan and add in your mushrooms cooking until the edges start to turn brown on medium heat (about 4 minutes). Add in your cherry tomatoes, garlic, green onions and cook for 2 - 3 minutes to heat up and combine the flavors. Mix in your olive oil and parmesan cheese, stirring so everything is combined and then add your pasta, tossing so it's evenly coated.
For Gluten-Free : You will need 4 medium sized zucchinis. Cut your zucchini into noodles using a spiralizer or a mandoline. Place in a strainer, salt well and allow to drain for 20 - 25 minutes. Rinse to remove the salt and pat dry. Combine with your sauce base and cook for two minutes or so until heated.
Note: If your bacon leaves behind a lot of bacon grease you may want to remove half once you remove it from the pan. Ours comes from a local farm here and is usually not a problem for us.