Zoodle pasta and sauce

Zoodle pasta and sauce

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serves
Course: Main Course
Calories: 348
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 large zucchini (a good rule of thumb is one zucchini per person)
  • 6 large tomatoes diced
  • 200 grams baby spinach roughly chopped
  • 200 grams cottage cheese
  • 100 grams butter
  • 1 large Onion finely diced
  • 2 cloves garlic crushed
  • 25 grams pine nuts
  • 1/2 tsp Salt
  • 1 small bunch basil roughly chopped

Method
 

  1. Make zoodles by pushing the zucchini through a spiraliser** and place in a bowl.
  2. Boil hot water and pour over zoodle, ensuring they are covered. Set to the side.
  3. Sautee onions and garlic in half the butter.
  4. Add tomatoes, basil and salt, simmer on low and allow it to reduce.
  5. Stir through cottage cheese.
  6. Remove from heat and stir through remaining butter.
  7. Strain zoodles, serving them like you would spaghetti. Top with pasta sauce.
  8. Sprinkle pine nuts on top before serving.

Nutrition

Calories: 348kcalCarbohydrates: 18gProtein: 12gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 61mgSodium: 506mgPotassium: 1098mgFiber: 5gSugar: 8gVitamin A: 7550IUVitamin C: 76.7mgCalcium: 150mgIron: 3.1mg

Notes

Notes
This dish can cater to non-vegetarians by adding in chicken strips.
** If you don’t have a spiraliser, don’t stress!  Just use a standard vegetable peeler to peel the zucchini lengthways into ribbons.

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