Zucchini Noodle Carbonara

Fresh zucchini “noodles” are sautéed with garlic and thyme, then served with Parmesan cream sauce and crunchy bacon!

NOODLES 2 Tbs. olive oil

1 shallot, very thinly sliced

1 clove garlic, very thinly sliced

1 Tbs. fresh thyme

3 large zucchini, spun on a spiralizer on thin strand blade

1/2 tsp. salt 1/4 tsp. pepper

3 slices bacon, diced, cooked until crisp, drained

SAUCE 1 1/2 cups light cream

1/2 cup grated Parmesan cheese

1/4 tsp. pepper

Noodles: Heat olive oil in 12" skillet over medium heat. Add shallots and garlic; cook, stirring occasionally, until just starting to brown. Add thyme, then zucchini, salt and pepper. Sauté until zucchini noodles just start to soften, but are still al dente, 1-2 minutes. Remove to colander; allow liquid to drain from vegetables. Set aside. l Sauce: In small pot, bring cream to simmer over medium heat. Whisk cream until reduced by about 1/3. Reserve 1 Tbs. Parmesan; stir pepper and remaining Parmesan into cream. Taste for seasoning.

To finish noodles and assemble dish, return zucchini to skillet just to heat through; stir in bacon. Divide sauce between two individual serving bowls or plates; top with zucchini noodles. Garnish with reserved 1 Tbs. Parmesan. Servings: 2. Cals.: 678. Protein: 20 g. Fat: 59 g. (25 g. saturated). Trans fat: 1 g. Chol.: 137 mg. Carbs.: 21 g. Sodium: 1,214 mg. Fiber: 3 g. Sugar: 13 g. Kitchen time: 40 minutes. Total time: 40 minutes.