Zoodles are an incredibly fresh and healthy alternative to pasta. Served with macadamia feta, this quick, easy, and delicious dish is not only awesome but low carb, vegan and gluten free.
- 300 g cherry tomatoes medium sized, halved
- 4 capsicums small
- 4 red chillies small
- 1/4 cup thyme sprigs
- 2 tbsp olive oil
- 3 zucchinis medium
- 1/2 tsp salt
- 1 tbsp lemon juice
- 6 macadamia feta cubes* marinated, crumbled
- 1 cup basil leaves lightly packed
Preheat oven to 180°C. Place the tomatoes, capsicum, chillies and thyme on a baking tray. Drizzle over 1 tablespoon of olive oil and season generously with salt and ground black pepper. Place in the oven and roast for 20-25 minutes, until the tomatoes, capsicum and chillies are just beginning to caramelise. Remove and set aside.
Meanwhile, “zoodle” the zucchini using a vegetable noodle spiralizer and place in a bowl. Sprinkle with salt. Pour over boiling water to cover and stand for 4-5 minutes, until zoodles are soft and warm.
Drain zoodles well and place in a serving bowl. Drizzle with remaining 1 tablespoon of olive oil and lemon juice and season generously with salt and freshly ground pepper. Spoon the roasted vegetables and thyme over the zoodles and top with the macadamia feta and basil leaves.
*See recipe for macadamia feta here.
Calories: 144kcalCarbohydrates: 16gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 317mgPotassium: 846mgFiber: 5gSugar: 11gVitamin A: 4969IUVitamin C: 203mgCalcium: 63mgIron: 2mg