Zuchinni Zoodles or tagliatelle style
* great vegetarian meal.
Serves 4
4 zuchinnis (1 per person)
1 red capsicum
150g frozn peas
¼ cup apple cider vinegar (or ½ cup vegetable stock)
1 fennel bulb, thinly sliced
2 tbsp pine nuts
olive oil spray
handful of parsley
Method
Heat a fry pan, then turn off heat and add the pine nuts to toast lightly, then put to side. Spray saucepan with spray and heat on medium. Add capsicum and peas and cook for 4-5 minutes. Add the fennel and apple cider vinegar and bring to boil, reduce heat and simmer until sauce thickens. Remove from heat.
Either use a zoodle maker with the zuchinnis or trim each end of the zuchinni and peel into ribbons. Then in a large saucepan boil water and either steam the zuchinni or plunge into boiling water for a few minutes. Drain well.
Add the zuchinni zoodles or ribbons to the sauce with the parsley, mix well and then divide into 4 bowls.
Sprinkle pine nuts and serve.
*serve with a little bit of low fat greek yoghurt on top instead of parmesan cheese.
*perfect for lunch.
*this can also be a side dish for with lean meat or chicken for other family members.
Calories 170, Carbs – 9g, fat – 6.6g, Protein – 7.6g
