Zucchini pasta is a great vegan, gluten free alternative, and trust me you will not taste the difference! This dish is a great example of what healthy living is all about – the simple swaps that taste just as indulgent!
Zucchini is packed with plenty of trace nutrients which strengthen our bodies, particularly our immune system. In this recipe, it’s also a great low carb alternative to pasta – perfect for when you’re feeling like something substantial but not too heavy.
Ricotta cheese is high in protein and low in carbs, which goes perfectly with the inclusion of garlic, that contains enzymes that assist in detoxing the liver (important for weight balance).
Cooked tomatoes are another great low-carb vegetable, and are high in antioxidants which has been shown to lower cholesterol.
1 garlic clove, diced
1 tablespoon olive oil
2 tablespoon ricotta cheese
4 Roma tomatoes, roughly chopped
Handful basil. chopped
2 tablespoon olive oil
1-2 teaspoon pink Himalayan rock salt
A pinch of pepper
1-2 tsp mixed spice
1 red onion, dice
Parmesan cheese, to serve
Using a carrot peeler, peel the zucchini into slices or pieces similar to the look of fettuccine (peel from top to bottom).
Step 1 Using a grater peel zucchini in long thin strips.
Fry the garlic and tomatoes in 1 tablespoon of olive oil and a pinch of Himalayan rock salt in a high-heated frying pan. Add in a splash of boiling water – this will soften the tomatoes and turn them into a beautiful sauce.
Add zucchini fettuccini to the pan and cook for a few minutes. Add in the ricotta cheese and stir through. Cook all ingredients together until zucchini softens into al dente strips for around five minutes.
Season with salt, pepper and mixed spice to taste. Add this to your Thermos Food Jar and garnish with some chopped basil and grated Parmesan.
You could serve with you protein of choice, for example grilled fish or chicken breast.
This is an edited recipe supplied by Jessica Sepel.
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