Prep 5 mins Cook 20 mins Makes Serves 2 Source Fooddaily.com.au
Heat a frypan over low heat. Add 1 tsp of oil, add capsicum, garlic and oregano and cook for about 10 minutes.
Add tomatoes and vinegar and cook for another 10 minutes then, using a stick blender, blitz to a chunky sauce. Season with salt and pepper.
Trim ends off zucchini and, with a mandolin or spaghetti strip peeler, peel into long spaghetti-like strands.
Note: if you don't have either, use a vegetable peeler to make ribbons, then use a knife to cut strands.
Heat a frypan over high heat. Add remaining oil and saute zucchini for a few minutes to warm through.
Add sauce and pinenuts, heat through and scatter over parsley and parmesan to serve.
Total Carbohydrates: 14.4g
Total Fat: 31.7g
Dietary fiber: 8.2g
Saturated fat: 7.6g