Zucchini Noodle Carbonara
INGREDIENTS
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4 medium zucchini, ends trimmed
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2 slices bacon
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2 garlic cloves, pressed
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¼–½ tsp (1–2 mL) red pepper flakes
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2/3 cup (150 mL) half-and-half
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1 tbsp (15 mL) cornstarch
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1 cup (250 mL) frozen peas
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1 oz (30 mL) fresh Parmesan cheese
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1/4 tsp (1 mL) salt
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⅛ tsp (0.5 mL) black pepper
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