• 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.)
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
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.
Images and recipes from Delicious Every Day by Anna Gare (Murdoch Books) RRP $39.99. You can buy the book here.
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