Since I recieved my Veggie Twister from Mammoth Kitchen (you can get yours HERE) and the weather has become colder, I have a new love, zucchini “pasta”. It is kinda like having that delicious, warming, comforting bowl of pasta….. Only made of something much more nutritious than the same ingredients that go into kindergarten grade glue and play-doh. Do you want that sitting in your guts?
This is full of spinachy goodness and the Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process.
1 cup coconut cream
4 cloves garlic, crushed
1 punnet cherry tomatoes, halved
2 chicken breasts, diced
3 handfuls baby spinach or rocket, blitzed in the food processor until they are like a paste
4 Zucchini (that was enough for 2 piggy’s), made into pasta with your veggie twister or mandolin.
1tsp coconut oil
Heat the oil in a frypan, add garlic and cook for a few minutes. Add the chicken and cook until it is sealed. Add tomatoes and coconut cream and bring to the boil, reduce heat to a low simmer and add the spinach purée. Simmer for about 5-10 minutes until sauce starts to reduce and thicken slightly. Add the zucchini and gently toss through the sauce for a few minutes until it is just cooked. Don’t over-cook it or it will turn to mush. You are now ready to eat.