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pesto pasta in a bowl
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5 from 2 votes

Sun-Dried Tomato Pesto Pasta

This Sun-Dried Tomato Pesto Pasta is made using zucchini noodles and gluten free pasta and is flavored with pancetta and mushrooms, making this a healthy and filling gluten free pasta recipe. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: dinner
Cuisine: Italian
Keyword: pasta, pesto
Author: Erin

Ingredients

Instructions

  • If you're adding pasta to this dish, cook the pasta over the stove as you normally would.
  • Meanwhile, run the zucchini through your spiralizer then set aside.
  • Add pancetta and mushrooms to the skillet and cook over medium heat for 5 minutes, or until the pancetta is cooked. Add the zucchini noodles to the skillet and use tongs to toss them for 2-3 minutes. You want the noodles to be warm but not soggy.
  • Remove skillet from the heat, then add the regular pasta noodles into the skillet. Last, add the pesto and use kitchen tongs to combine everything together.
  • Transfer pasta into bowls then top with cheese. Enjoy!

Notes

*I like adding a little bit of "regular" pasta to my zucchini noodle dishes to make them a little more filling, but it's optional!