Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
For the sauce
- 3tablespoons nutritional yeastingredient tip
- 1 bunch basil, leaves picked
- 150grams kale, chopped
- 100grams rocket
- 1 bunch mint, leaves picked
- 1 large lemon, juiced and zested
- 6tablespoons extra virgin olive oil
- 75grams walnuts, chopped, 1 tbs reserved
- 1 pinch cracked black pepper
- 4 large zucchini
- 2teaspoons olive oil
- 2 cloves garlic, peeled and minced
- 200grams cherry tomatoes, halved
Nutrition per serving
2110kJ / 502Cal
2110 Kilojoules or 502 Calories
24% of daily energy intake*
Protein
12.7grams
Fat
43.8grams
Carbs
13.4grams
Sugars
10.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You won't miss the pasta in this delicious zucchini dish with zingy lemon and kale sauce.
Method
Step 1 of 4
Using a spiraliser with a C blade attachment, cut the zucchini into thin noodles. Alternatively, shave the zucchini lengthways with a vegetable peeler to make pappardelle style ribbons.
Step 2 of 4
Place all the sauce ingredients in a food processor and blitz until smooth, 2-3 minutes, adding water as necessary to loosen the sauce.
Step 3 of 4
In a large saucepan on a medium high heat, heat the oil and cook the garlic for 2 minutes to soften. Stir in the tomatoes and cook for 2 minutes. Add the zucchini to the pan and toss to coat with oil. Pour over half the sauce and stir to coat.
Step 4 of 4
Serve in bowls with walnuts scattered on top, plenty of cracked black pepper and extra sauce on the side.
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