Ingredients
- 400g fusilli (or other short pasta)
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 4 zucchini, coarsely grated
- 1/2 cup slivered almonds, lightly toasted
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped mint leaves
- 2 tablespoons grated parmesan, plus extra to serve
Method
- Step 1Cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente.
- Step 2Meanwhile, heat the oil in a large frypan over medium heat, add the garlic and cook for 30 seconds.
- Step 3Add the zucchini and cook, stirring occasionally, for 5 minutes or until all the liquid has evaporated. Add almonds and herbs, stir to combine and season with salt and pepper.
- Step 4Drain the cooked pasta, add to the pan with the parmesan and toss to combine.
- Step 5Serve in bowls topped with extra parmesan.
- Low sodium
- Low sugar
- Vegetarian
Nutrition
2136 kj
Energy
16g
Fat Total
2g
Saturated Fat
16g
Protein
52.64mg
Sodium
2g
Carbs (sugar)
73g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Steve Brown
- Publication: Taste.com.au
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