Another clean-eating recipe that’ll help you reach that 10 veggie servings/day quota! This is a fun take on your standard Italian pasta dish — light, summery, and tasty.
Ingredients
For the zucchini pasta:
- 3 large zucchini
- 2 medium tomatoes
- 8-10 olives
- 1⁄2 red capsicum
- 2 Tbsp pine nuts
For the basil pesto:
- 2 cups basil, packed
- 1⁄2 cup pine nuts
- 1 Tbsp lemon juice
- 1 clove garlic
- 1⁄2 sea salt
- 1⁄2 cup olive oil
Directions
- Place all ingredients for the pesto into a food processor and pulse until almost smooth. You still want a little texture to it. Add a little water at a time if it seems too dry. Store in a glass jar in the fridge for up to a week.
- Use a julienne peeler to slice the zucchini lengthways into long noodles and place in a large bowl. Chop the tomatoes, capsicum, olives and add these with the pine nuts to the zucchini. Add the pesto and mix thoroughly to combine. (Leave to sit for 1 hour before serving if you would like the noodles to soften a bit.)