Healthy aglio e olio pasta
If you’re feeling like making pasta tonight, try this simple and super quick recipe. Created by nutritionist and yoga teacher, Lola Berry, it uses zucchini pasta but you can use gluten-free pasta if you prefer.
2 zucchini, grated lengthways or spiralised
100ml extra-virgin olive oil
1 red chilli, finely chopped (optional)
1 tbsp capers
3 garlic cloves, finely diced
3 anchovy fillets (optional)
Salt flakes and freshly ground black pepper
Basil and coriander leaves, torn, to serve
1. Bring a saucepan of water to the boil over a medium heat, add the zucchini strips and cook for 2–3 minutes. Drain and set aside.
2. Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the chilli, capers, garlic and anchovies (if using) and cook, stirring, for 2 minutes, or until the garlic is translucent and the anchovies have melted into the oil.
3. Tip the still-warm zucchini strips into the frying pan and give everything a good old toss about. Season with salt and pepper and mix one final time, then divide between two bowls and top with a little basil and coriander. Delish!
Food to Make You Glow by Lola Berry is published by Plum, RRP $39.99.