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 This healthy Zucchini Fettuccine recipe has been taken from ‘The Good Life Eatery Cookbook’ (2016, £20) by Shirin Kouros and Yasmine Larizadeh

 

Serves 4

INGREDIENTS:

1 tbsp coconut oil

300g Tenderstem broccoli, trimmed

4 – 5 courgettes

2 tbsp olive oil

130g sundried tomatoes, roughly chopped

80g edamame beans, podded

100g goat’s cheese

50g roasted and salted almonds

salt and freshly ground black pepper

 

EQUIPMENT:

A spiraliser or mandoline

 

METHOD:

  1. Heat a frying pan over a medium/high heat.

 

  1. When hot, add the coconut oil and allow it to melt. Add the broccoli and sauté for 4 – 5 minutes. Once you put the broccoli in the pan, don’t move the pan, to allow one side of the broccoli to char.

 

  1. Once slightly charred, continue to cook until it is still al dente (with a bit of a bite) and set aside.

 

  1. Push the courgettes through a spiraliser to make noodles or use a mandoline on the ‘teeth’ setting and put them into a large bowl. Add the oil and toss until the noodles are well coated.

 

  1. Add the sundried tomatoes with the charred broccoli, edamame beans, half of the goat’s cheese and half of the almonds and mix well.

 

  1. Transfer to a large serving bowl, season and garnish with the remaining goat’s cheese and roasted almonds.

 

You can purchase The Good Life Eatery Cook Book here!

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