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Recipe: Zucchini fettuccine

19 July 2016
Recipe: Zucchini fettuccine

Serves 4

  • 1tbs coconut oil
  • 300g Tenderstem broccoli, trimmed
  • 4-5 courgettes
  • 2tbs olive oil
  • 130g sun-dried tomatoes, roughly chopped
  • 80g edamame beans, podded
  • 100g goats' cheese
  • 50g roasted and salted almonds
  • Salt and ground black pepper

You will need a spiraliser or mandoline.

Heat a frying pan over a medium-high heat. When hot, add the coconut oil and allow it to melt. Add the broccoli and sauté for 4-5 minutes. Once you put the broccoli in the pan, don't move the pan, to allow one side of the broccoli to char. Once slightly charred, continue to cook until it is still al dente (with a bit of a bite) and set aside.

Push the courgettes through a spiraliser to make noodles or use a mandoline on the ‘teeth' setting and put them into a large bowl. Add the oil and toss until the noodles are well coated.

Add the sun-dried tomatoes with the charred broccoli, edamame beans, half of the goats' cheese and half of the almonds and mix well.

Transfer to a large serving bowl and garnish with the remaining goats' cheese and roasted almonds.

Recipe taken from The Good Life Eatery Cookbook by Shirin Kouros and Yasmine Larizadeh (reviewed here). Photography by Toby Glanville

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