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Zucchini Spaghetti with Tuna, Crispy Pancetta, Arugula and Pine Nuts in a Capers and Lemon Sauce
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Zucchini Spaghetti with Tuna, Crispy Pancetta, Arugula and Pine Nuts in a Capers and Lemon Sauce
Spiral zucchini are made with a spiralizer (utensil dedicated to this cut), to quickly and easily detail the vegetable in long spaghetti, which can be prepared raw or cooked. In our recipe, zucchini spaghetti is sautéed in a lemon and parmesan cheese sauce with tuna, garlic, capers and pine nuts. Enhanced with crispy pancetta, arugula leaves and fresh basil. This dish is easy to prepare, light and delicious!
Zucchini Spaghetti with Tuna, Crispy Pancetta, Arugula and Pine Nuts in a Capers and Lemon Sauce
| Prep time: 10 minutes |
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| Cooking time: 5 to 7 minutes |
| Servings or yield: 2 |
| Difficulty level: Easy |
| 2 large or 550 g zucchini (courgettes), thinly sliced lengthways using a julienne peeler or spiralizer |
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| Ingredients for sauce |
| 3 tablespoons extra virgin olive oil |
| 2 cloves garlic, thinly sliced |
| 1 tablespoons capers, drained and chopped |
| 1 teaspoons lemon zests, minced |
| 1 Handful (10) cherry tomatoes, cut in 2 |
| 2 tablespoons lemon juice |
| Cracked black pepper and salt to taste |
| Toppings Ingredients |
| 2 x 80 g cans tuna in oil, drained and minced |
| Fresh basil leaves |
| 2 cups arugula leaves |
| Garnish Ingredients |
| ¼ cup grated Parmesan cheese |
| 2 to 3 slices of pancetta, roasted and minced |
| 1/3 cup toasted pine nuts |
| 4 to 5 cherry tomato cut in 2 |
Preparation
Heat the oil in a large frying pan over medium heat, add the garlic, capers and lemon rind and cook for 1–2 minutes or until lightly golden and crispy. Add tuna and cook 1 minute. Add the zucchini, lemon juice, salt and pepper. Cook for 1 minute or until heated through. Remove from the heat, arugula and toss to combine. Divide between bowls and sprinkle with pine nuts, fresh basil, crispy pancetta, cherry tomato and Parmesan and enjoy.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Heat the oil in a large frying pan over medium heat, add the garlic, capers and lemon rind and cook for 1–2 minutes or until lightly golden and crispy.
2 - Add tuna and cook 1 minute.
3 - Add the zucchini, lemon juice, salt and pepper. Cook for 1 minute or until heated through.
4 - Remove from the heat, arugula and toss to combine.
5 - Divide between bowls and sprinkle with pine nuts, fresh basil, crispy pancetta, cherry tomato and Parmesan and enjoy.
