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Spicy Bacon, Lettuce, and Roasted Tomato Zucchini Pasta

Thanks to Carol Lovett from Ditch the Wheat and food blogger Ali from Inspiralized, our gluten-free friends can now enjoy some delicious pasta. Yes, you heard us right. Ali brings a zoodle (zucchini noodle) recipe that will “ditch” gluten cravings for good.

How, you ask? Bacon (but, who didn’t already know that was the answer?). Enjoy this Spicy Bacon, Lettuce, and Roasted Tomato Zucchini Pasta recipe: the perfect post CrossFit meal.



  • 1 cup cherry tomatoes
  • Olive oil to drizzle
  • Salt and pepper to taste
  • 1-2 strips of bacon (or 56, your call)
  • 1 tablespoon minced garlic
  • 1 pinch red pepper flakes (add Sriracha at end… if you can handle it)
  • 1 cup chopped kale, large stems removed
  • 1 large zucchini


  1. Preheat the oven to 400 degrees.
  2. Place the tomatoes on a baking tray and drizzle lightly with olive oil.
  3. Toss to combine and season generously with salt and pepper.
  4. Bake in the oven for 20 minutes. Set aside once done (they’ll be used in the pasta).
  5. While the tomatoes are cooking, take a sharp knife and cut your zucchini into noodle-like strips (hereby known as zoodles). This is much easier with a Spiralizer but if you don’t have one you can do it by hand. Make them as thin as possible but please don’t hurt yourself. Who will eat all that bacon if you do?
  6. Ten minutes into baking the tomatoes, place a large skillet over medium heat and add in the bacon slices. (We know that bacon scent is lofting into your nostrils but don’t drool in the pan. That’s not cool, man.)
  7. Cook the bacon for 3 minutes, flip over, then cook for another 3-5 minutes or until bacon is to your preferred crispiness.
  8. Using a slotted spoon, set aside the bacon on a paper towel-lined plate when done.
  9. Pour out half of the bacon fat in the skillet and keep the rest. (Don’t even think about trashing the excess fat. Learn about the versatility of bacon fat here.)
  10. Add in the garlic, cook for 1 minute, and then add in red pepper flakes and kale. Cook the kale until mostly wilted.
  11. Add in the zoodles, roasted tomatoes, and bacon.
  12. Stir frequently for about 2-3 minutes or until the zoodles are coated with tomato juices and have softened.
  13. Pour the zoodles into a bowl and enjoy.


This recipe was adapted from Carol Lovett at Ditch the Wheat.

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