Time 30m Yield 4 servings Number Of Ingredients 0 Steps:
Toss 1/2 cup cherry tomatoes with olive oil, salt and pepper. Roast on a preheated baking sheet at 425˚ F until softened, 10 minutes. Meanwhile, melt 2 teaspoons butter in a skillet over medium heat. Add 2 sliced scallions (light parts only) and 1 minced garlic clove; cook 1 minute. Add 2 teaspoons flour and stir 30 seconds. Add 2/3 cup milk, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and a pinch of cayenne and whisk until thickened, 2 minutes. Off the heat, whisk in 1/3 cup shredded cheddar; set the sauce aside. Sauté 1 pound zucchini noodles in olive oil over medium-high heat until softened, 2 to 3 minutes. Season with salt and pepper. Add to the cheese sauce and cook, tossing, until coated. Top with the roasted tomatoes, chopped cooked bacon and sliced scallion greens.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Bring chicken broth to a boil and add rice; stir. Reduce heat to low and cover. Let cook for 20 minutes. Meanwhile heat a skillet to medium and add bacon and shallots. Cook until brown and crispy. Remove from skillet with a slotted spoon to a paper towel. Set aside. Once rice is cooked uncover and add butter, zucchini, and salt. Stir to combine. Add cheese and stir until the cheese melts completely. Top with the bacon or stir it in the rice.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Heat oven to 375 degrees. Fry the bacon until it’s crispy, drain on paper towels and crumble. Cook egg noodles as directed on package, drain and toss with the 2 tablespoons butter. In a 2 quart casserole layer as follows: 1/4 of the noodles, 1/4 of the sour cream, 1/4 of the cheddar cheese, 1/4 of the bacon and 1/4 of the onion. Repeat these layers 3 more times. Bake the casserole in preheated oven, uncovered for 30 minutes.
Time 30m Yield 2 Number Of Ingredients 8 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Lay bacon slices on a large baking tray. Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden. Crumble the cooled bacon into smaller pieces and combine with pesto sauce. Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long. Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed. Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.
