July 7, 2022
Mediterranean Zucchini Noodle Pasta
Mediterranean Zucchini Noodle Pasta
INGREDIENTS
- 2 large zucchini, spiral sliced
- 1 cup spinach, packed
- 2 tbsp olive oil
- 2 tbsp butter
- 5 cloves garlic, minced
- sea salt and black pepper, to taste
- ¼ cup sun-dried tomatoes
- 2 tbsp capers
- 2 tbsp Italian flat leaf parsley, chopped
- 10 kalamata olives, halved
- ¼ cup Parmesan cheese, shredded
- ¼ cup feta cheese, crumbled
METHOD
- In a large sauté pan, over medium heat, add zucchini, spinach, olive oil, butter, garlic, sea salt and black pepper. Sauté until zucchini is tender and spinach is wilted. Drain excess liquid.
- To the pan, add sun-dried tomatoes, capers, parsley, and kalamata olives. Mix in and sauté 2-3 minutes.
- Remove from heat and toss with Parmesan and feta cheeses before serving.
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Ingredients 500g barramundi fillets 2 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved ½ cup mixed olives, sliced 1 clove garlic, minced 1 tbsp capers, drained Zest of 1 lemon ¼ cup fresh parsley, chopped Lemon wedges, to serve Instructions Prepare the Barramundi Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray. 2. Make the Tomato & Olive Medley In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper. 3. Roast and Serve Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm. Nutrition and Cooking Times Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g
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