Spinach Pesto Zucchini Noodle Salad

📷 by: Paper & Stitch

With bacon, ricotta cheese, and zucchini this hearty salad is packed full of flavor!

• 16 ounces zucchini noodles
• 1 cup of cherry tomatoes
• 4 slices of thick sliced maple bacon
• ¼ cup of shaved parmesan cheese
• 2 heaping tablespoons of ricotta cheese

• ½ cup of frozen chopped spinach
• 2 large handfuls of fresh basil
• 1 sprig of parsley
• 2 cloves of garlic minced
• 1 cup of Don Carlos Extra Virgin Olive Oil
• 2 teaspoon of Pink Himalayan Salt
• juice of ½ a lemon
• 2 tsp of black pepper

1. Cook 4 slices of bacon according to the instructions on the packaging. Set aside and let cool, before chopping into small, bite-size pieces.
2. While waiting for the bacon to finish cooking, make the spinach pesto. To do that, combine all the spinach pesto ingredients listed in the food processor, until smooth.
3. Add more olive oil if desired for thinner consistency. Next, cut cherry tomatoes in half.
4. Combine zucchini noodles, cherry tomatoes, and bacon into a large bowl.
5. Toss in the pesto, and add parmesan and ricotta cheese. Garnish with more basil, if desired.