Serves 2
Gluten free : Vegetarian (Vegan optional)
179 cal per serve
2 cloves garlic, finely chopped
1 tablespoon extra virgin olive oil
2 cups (170g) broccoli florets, cut small
2 large (350g) zucchini, spiralled into pasta / noodles
1/2 teaspoon finely grated lemon zest, plus lemon wedges to serve
2 teaspoons baby capers
3 tablespoons finely shaved parmesan cheese or 1 1/2 tablespoons nutritional yeast
Heat a large frypan on medium heat. Add garlic and olive oil and cook for 2-3 minutes, add broccoli florets, lemon zest and 1 tablespoon water, cover with a lid and cook for 5-6 minutes, until broccoli is tender. Add zucchini noodles / pasta and capers to pan and cook, tossing throughout, for 4-5 minutes. Season with sea salt and black pepper and serve with parmesan / nutritional yeast on top and lemon wedges to squeeze over the dish.
