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.
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)
Ingredients 1 cup baby spinach 1 cup broccoli florets, steamed ½ cup shelled edamame ½ cup cooked chickpeas (roasted if preferred) ½ cup cooked quinoa ½ avocado, sliced 1 tablespoon pumpkin seeds 1 teaspoon chia seeds 1 tablespoon tahini 1 tablespoon lemon juice 1 teaspoon extra virgin olive oil Sea salt and cracked black pepper to taste
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