Walnut & Basil Zucchetti

Heat oil in a large pan over medium heat and add garlic. Before the garlic turns brown, add crushed tomatoes, basil, chilli and if in your ingredients chickpeas. Season with salt & pepper.

Simmer for 10 minutes before stirring through spinach, mushroom and tomatoes, then simmer for a couple of minutes. Stir through walnuts, turn off heat and set aside.

Spiralize zucchini to form zucchetti (thin strips like spaghetti). If you do not own a spiralizer, simply shave zucchini with a vegetable peeler.

Toss zucchetti with the hot sauce and serve with parmesan. (Serves 2 so leftovers can be kept in the fridge for a couple of days, or freeze.)

Energy 1292.86kj Calories 308.25cal Protein 11.53g Fibre 10.11g Fat 19.71g Saturated Fat 3.06g Carbs 19.38g Sugar