Zuccini Spaghetti With Peperonta

In a Nutshell:

An alternative to your favourite pasta, a relatively refreshing taste with a Zuccini twist!

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 
• pepper, to taste
• 4 zucchini
• 2 tbs fresh parsley, chopped
• 2 tbs pine nuts, toasted
• 40g parmesan, finely grated

 
• Prep time: 5mins
• Cook time: 20mins
• Serves: 2 people

Steps:

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. Note: if you don't have either, use a vegetable peeler to make ribbons, then use a knife to cut strands.
4. Heat a frypan over high heat. Add remaining oil and saute zucchini for a few minutes to warm through.
5. Add sauce and pine nuts, heat through and scatter over parsley and parmesan to serve.

Nutrition Info:

Energy: 1770 kj
Fat (Total): 31g
Saturated Fat: 0g
Fibre: 0g
Protein: 14g
Carbs (Total): 15g