Culture Street

• SERVES 4 •
If wheat-based pasta leaves you feeling bloated and tired, improvise with zucchini noodles instead. I recently made this for my family to change things up and now it’s our preferred option. (You can make the noodles with a sharp potato peeler and knife but I highly recommend investing in a spiral vegetable cutter.)

Ingredients
3 zucchini (courgettes), about 750 g (1 lb 10 oz)
3 tablespoons olive oil
4–5 garlic cloves, finely chopped
700 g (1 lb 9 oz) medley cherry tomatoes, halved
zest and juice of ½ lemon
1 handful of flat-leaf (Italian) parsley leaves, chopped
1 handful of dill, chopped
1 handful of sweet marjoram leaves, chopped
20 g (¾ oz/1 small bunch) chives, finely chopped
120 g (4¼ oz) Greek feta cheese, crumbled

Method
Cut the zucchini into manageable pieces for a spiral vegetable cutter. Make noodles according to the manufacturer’s instructions.

Bring a large saucepan half-full of water to the boil.

Set a large colander over the top of the boiling water, put in the zucchini noodles, cover with a well-fitting lid and steam for 5–7 minutes until al dente. Don’t overcook the noodles or they will lose their shape and break.

Meanwhile heat the oil in a large frying pan over low heat. Gently fry the garlic for 1 minute, or until soft.

Toss in the tomatoes, increase the heat to high and cook for 3 minutes, stirring occasionally to ensure even cooking.

Add the lemon zest and juice, the herbs and season with salt and pepper. Cook for a further 3 minutes, or until the tomatoes blister and are heated through.

Strain the zucchini noodles, as they retain water.

Serve the herby tomatoes over the zucchini noodles, topped with the crumbled feta.

delicious-everyday-coverImages and recipes from Delicious Every Day by Anna Gare (Murdoch Books) RRP $39.99. You can buy the book here.

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