Gluten-free zucchini pasta

A tasty and fresh alternative to pasta – great for people with a gluten allergy – these zucchini noodles are sure to surprise you.

Ingredients:

• 2-3 large zucchini, ends trimmed
• Freshly ground salt and pepper
• 1 tablespoon olive oil
• Freshly grated parmesan cheese
• Fresh basil leaves

Method:

1. Use a julienne slicer to create your long zucchini “noodles”.
2. Place the noodles in a bowl and toss with the olive oil and salt and pepper to taste.
3. In a small frying pan over a medium heat, toss the noodles to lightly sauté them for three minutes.
4. Return to the bowl and toss with fresh basil and parmesan cheese.

Top tip: Can be served cold – just skip the cooking step.

Related links:

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This cauliflower mash is a great low-carb alternative to potatoes

Need a side dish? Try these green beans with toasted almonds