Preparation time: 15 minutes
Makes 1 serving
• 1 portion of whole wheat pasta
• 4 tsp extra-virgin olive oil
• 1 garlic clove, chopped
• 1 zucchini, peeled into ribbons, or if you own the same gadget as us, sliced into spaghetti strands
• salt and freshly ground black pepper
• juice of 1/2 lemon
• handful of grated Parmesan
• 1 tbsp chopped fresh chives
• 1 or 2 sprigs of dill
We’ve recently invested in a kitchen gadget which creates spaghetti-like strands from vegetables such as zucchini; the idea being to cook carb-free pasta recipes. While we’re not quite ready to give up eating pasta, we have been enjoying new, possibly unlikely combinations of ingredients in our dishes, like this one.
In the morning
Put a pot of salted water on the heat, and once boiling, add the pasta. While it’s cooking, heat 2 teaspoons of olive oil in a small pan on a low heat and sauté the garlic, taking care not to burn it.
Add the zucchini, sprinkle with salt and pepper and a little of the lemon juice and turn the heat up, cooking for 1 minute, until just slightly softened.
Once the pasta is cooked, drain and add to your lunch receptacle, stirring in the remaining olive oil and lemon juice, Parmesan, and salt and pepper. Taste and adjust the seasoning if necessary. Stir the zucchini into the pasta and sprinkle over the chives and dill.
Come lunchtime
This is best enjoyed at room temperature.