Pepper + Garlic Zucchini Pasta

Mar 20, 2017 | 0 comments


Pepper + Garlic Zucchini Pasta


  • 3 tbsp extra-virgin olive oil
  • 1 clove Garlic – crushed
  • 2-3 spring onions – julienned
  • ¼ – ½ a fresh chilli – finely sliced (depending on how hot you like it)
  • 1-2 tbsp Vegetable Stock
  • 1 Red Pepper – sliced
  • 50g Cherry Tomatoes – halved
  • 150g Zucchini Noodles
  • ¼ Cup of Longshadow Romano – finely grated
  • Salt + Pepper to taste


Heat the olive oil in a pan
Lightly fry the garlic, spring onions and chilli until soft
Add the vegetable stock, cook the red pepper + zucchini noodles until al dente – the noodles should be wilted but still have a crunch.
Stir in the tomatoes and cheese, cooking for 1 more minute.

Serve on it’s own or add chicken, ham or other left over meats.


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