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Zucchini pasta with garden green sauce

Name: Colin Fassnidge's zucchini pasta with garden green sauce recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 4 large zucchinis (mix of light and dark); 2 tbs extra virgin olive oil; 2 garlic cloves, crushed; 250g cherry tomatoes, sliced; 75g parmesan, grated, plus extra to serve; 2 cups chopped kale; 1 cup rocket or baby spinach; 1 cup basil leaves, plus extra to serve; 1 cup mint leaves, plus extra to serve; 200ml extra virgin oil; 1 lemon, zested and juiced; 100g pine nuts, toasted, plus extra to serve

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10m

05m

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jan 23, 2017

“A great way to get the kids to eat vegies,” says chef and TV personality Colin Fassnidge.

4 large zucchinis (mix of light and dark)
2 tbs extra virgin olive oil
2 garlic cloves, crushed
250g cherry tomatoes, sliced

Green sauce

75g parmesan, grated, plus extra to serve
2 cups chopped kale
1 cup rocket or baby spinach
1 cup basil leaves, plus extra to serve
1 cup mint leaves, plus extra to serve
200ml extra virgin oil
1 lemon, zested and juiced
100g pine nuts, toasted, plus extra to serve

Method

1.

Use vegetable spiraliser to make the zucchini pasta (spaghetti style). Set aside.
2.

For green sauce, place all the ingredients in a food processor, season and whiz until smooth.
3.

Heat oil in a large frypan over high heat, then add the garlic and cook for 30 seconds. Add the zucchini and toss to coat. Add half the sauce, and toss to combine.
4.

Remove from the heat and serve with remaining sauce, extra herbs, nuts, tomatoes and parmesan.