Zucchini pasta

Untitled design (28)The perfect side dish to wow your guests, trick the kids into eating veggies, or just for something a little different!

So easy to throw together, and a lovely warm addition to a meal instead of a salad.

Plus, if you are looking for a gluten free alternative to pasta, this is a great one!

Serves 4



Cal      Carbs  Sugar  Fat       Sat fat Prot     Fibre

104     7.4       7.1       5.5       .95       3.5       5.3


6 zucchini

2 tbsp avocado oil

2 cloves garlic

1 small red chilli

125g cherry tomatoes

1 tbsp lemon juice

1 teaspoon lemon zest

1/3 cup chicken stock

½ cup chopped basil


1: Using a mandolin or spiral slicer, shred zucchini into thin spaghetti like slices, set aside.

2: Chop garlic cloves finely, deseed and chop chilli, and halve cherry tomatoes.

3: Heat oil in a frypan, and cook garlic and chilli for 1 minute. Add toamtoes and cook for 2 mins until soft. Add lemon juice and zest, and chicken stock, and cook for 2 mins. Turn off heat and add basil. Season to taste.

4: Toss the zucchini pasta through the mixture, and divide evenly between serving plates.

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