• Nikki Wagner

Putanesca Sauce with Zoodles


The finished product: Putanesca Sauce with Zoodles (this is a recipe adapted from Donna Hay).

INGREDIENTS:

Olive oil Lemon, quartered 6-8 garlic cloves, skin on 4 chillies, whole 700g (roughly 4 cups) cherry tomatoes, whole Salt and pepper 1 - 1/2 cups olives Handful of basil, lemon thyme and parsley each 1kg (2lbs) zucchini, made into noodles

METHOD:

Preheat oven to 180C/360F. Place lemon, garlic and chillies an a roasting pan, cover with olive oil and place in oven for ten minutes.

Remove and add tomatoes and more olive oil if needed to the pan. Place back in oven for 20-30 minutes. Remove once again.

Carefully push the garlic out of its skin and discard, then add zoodles, olives, thyme and basil to the pan. Stir well and place in oven for an additional 5 minutes or until cooked through.

Remove from oven, add salt and pepper, stir and taste. Top with parsley (and parmesan cheese if desired).

Enjoy - N x


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