Zucchini pasta, zucchini noodles or “zoodles” are all the rage at the moment, and it’s not hard to see why. Along with zucchini being high in vitamin A, vitamin C, potassium, and fibre, making pasta out of this versatile veggie means you’ve got a low calorie, low carb and gluten-free alternative to your favourite pasta dishes – including this delicious recipe using lentils and feta.
Serves 2 10 mins prep 8 mins cooking 299 calories
2 Teaspoons Olive Oil (10g)
3 Zucchini (303g), cut into noodles
1/2 Onion (73g), finely chopped
1 Cloves Garlic (3g), crushed
250g Cherry Tomatoes, halved
1 400g cans Canned Lentils (240g), rinsed & drained
10 Kalamata Olives, Pitted (30g), halved
2 Tablespoons Lemon Juice (40g)
80g Low Fat Feta, crumbled
1/4 Cups Basil Leaves (10g), torn
- Heat half the oil in a large deep non-stick frying pan over medium heat. Add zucchini noodles and cook, tossing regularly, for 2 minutes or until just softened. Transfer to a large bowl.
- Heat remaining oil in the pan and add onion. Cook for 3 minutes, stirring occasionally, until soft. Add garlic and tomatoes and cook, tossing and stirring, for 2 minutes or until tomatoes have softened. Stir in lentils, olives and lemon juice until heated through.
- Divide between 2 serving bowls. Top with feta and basil, and season with freshly ground black pepper to serve.