Healthy Zucchini Spaghetti Recipe

Ingredients

1 tbs olive oil

1 red capsicum, deseeded & chopped

1 orange capsicum, deseeded & chopped

1 garlic clove, crushed

1/2 tsp dried oregano

400g tin crushed tomatoes

1 tbs red wine vinegar

Salt & pepper, to taste

4 zucchini

2 tbs fresh parsley, chopped

2 tbs pine nuts, toasted

40g parmesan, finely grated

Method

1. Heat a frypan over low heat. Add 1 tsp of oil, add capsicum, garlic and oregano and cook for about 10 minutes.

2. Add tomatoes and vinegar and cook for another 10 minutes then, using a stick blender, blitz to a chunky sauce. Season with salt and pepper.

3. Trim ends off zucchini and, with a mandolin or spaghetti strip peeler, peel into long spaghetti-like strands.

4. Heat a frypan over high heat. Add remaining oil and sauté zucchini for a few minutes to warm through.

5. Add sauce and pine nuts, heat through and scatter over parsley and parmesan to serve.

Note: if you don't have either, use a vegetable peeler to make ribbons, then use a knife to cut strands.

Serves 2

Per serve: Energy: 1770.9kj Carbs: 14.4g Sat Fat: 7.6g Sugar: 13.9g Protein: 15.9g Fat: 31.7g