If you’re a pasta fiend, but dread the inevitable bloat that is associated with traditional spaghetti, why not try zucchini noodles?

This recipe pairs zucchini noodles with lime and goats cheese for the perfect mid-week lunch or easy family dinner. High in vitamin C and fibre, this tasty, low-calorie dish will most definitely satisfy comfort food cravings – minus the bloat.

“Zucchini pasta, also known as ‘zoodles’ or ‘spirals’, has become one of the best alternatives to wheat-based pasta due to the neutral flavour of the zucchini and its ability to hold its shape and soak up delicious flavours. There are plenty of tools around to make these zoodles, but you don’t need fancy equipment or skill of any sort to get started. Simply use a vegetable peeler to make long thin strips of zucchini, then either keep them wide or stack them and cut lengthways into thinner strips.” 

Zucchetti With Lime and Goats Cheese

GF: SF

Serves 4

Ingredients: 

1600g zucchini, spiralised

4 tablespoons extra virgin olive oil

3 tablespoons kalamata olives, pitted and sliced

3 tablespoons capers

4 garlic cloves, crushed

2 tablespoons lime rind

5 tablespoons lime zest

150g rocket, shredded

1/4 cup shredded mint leaves

Good pinch of chilli flakes

150g goats cheese, crumbled

Salt and pepper to season

Method:

Heat the olive oil in a large frying pan over a medium heat. Add in the olive and capers and cook for 8 minutes until slightly crispy. Add in the garlic and cook for a further 2 minutes. Place the zucchini noodles into the pan with the lime rind and juice and using tongs toss to ensure an even coverage. Cook for a further 3 minutes, tossing intermittently. Next add in the shredded rocket and mint leaves before seasoning with chilli flakes and salt and pepper.

Remove from the heat and divide between four serving bowls before topping with crumbled goats cheese.


If you’re gluten intolerant, why not try one of these gluten free pastas that are healthy and delicious?

 

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Jacqueline Alwill
Jacqueline Alwill is a qualified nutritionist, personal trainer and mother. Jacqueline believes that living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished. Jacqueline has always loved food, it started young and the passion hasn’t dimmed. She wanted to teach people to have a similar love for their health and nutrition, which is where The Brown Paper Bag has grown from. Jacqueline's company, The Brown Paper Bag originated from a simple concept: sharing nutritious food. A little bundle of wholefood goodness waiting for you in a Brown Paper Bag, at home or as you leave her nutrition practice because good health and good food is about sharing it with those around you. Brown Paper Bag is now one of the most in demand Sydney wholefoods catering services with the who’s who of the corporate, fashion and media industry. But the sharing doesn’t just stop there, Jacqueline has a regular health blog on RUSSH magazine and regularly provides her nutritional opinion on news such as The Project, Sky Business, Dolly Magazineetc. Jacqueline is currently busy working on her ambassador roles with the Bioglan Superfoods Program and five:am, healthy breakfast range assisting with nutritional info, recipes and expert opinion. Away from the kitchen, Jacqueline is an avid runner and a bit of a marathon junkie.