Here’s a recipe that’s on constant rotation in our house for convenience, simplicity, delicious flavour and plenty of quality nutrients. Zucchini pasta is light for the days when you feel like pasta but without having a heavy carbohydrate load on your digestive system.
Serves: 2
GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp extra-virgin olive oil
- 250g smoked salmon, cut into strips
- ½ cup green olives
- 500g zucchini, spiralised
- ½ tsp finely grated lemon zest
- ½ tbsp finely chopped dill
- 1½ cups rocket leaves
- Sea salt & black pepper
Method
- Heat a frying pan on medium heat and add olive oil.
- Add salmon strips and olives and cook for about 3 mins.
- Add zucchini, lemon zest and dill and toss to cook for about 5 mins.
- Finally add the rocket leaves, season with sea salt and black pepper and cook a final 3–4 mins before serving.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
