AuthorSunshineFitCategoryDifficultyIntermediate

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

 3 tbsp Olive oil
 3 oz Dry brown rice spaghetti
 2 Shallots, finely chopped
 3 Garlic cloves, finely chopped
 1 Large zucchini, spiralized
 1 Handfull of fresh flat-leaf parsley, finely chopped
 1 Lemon - Zest
 12 Fresh red chile, seeded and finely chopped
 1 pinch Sea salt
 1 pinch Black Pepper
 1 oz Parmesan cheese

1

ADD one tablespoon of olive oil and the brown rice spaghetti to a large pan of boiling water and cook according to the package instructions or until tender. Drain the spaghetti in a colander and leave to sit for 1-2 minutes.

2

MEANWHILE, heat 2 tablespoons of the olive oil in a large, deep-sided skillet or wok and add the shallots and garlic. Cook over medium heat for about 2 minutes or until soft.

3

ADD the zucchini noodles and season with a little salt and pepper, then cover the pan with a lid and steam for 5 minutes.

4

ADD parsley, lemon zest and chile and remove from the heat.

5

ADD the drained spaghetti to the saucepan and combine with the zucchini.

6

SERVE and sprinkle with cheese.

7

*Feel free to add your favorite protein

Nutrition Facts

Amount Per Serving
% Daily Value *
Total Fat 21.2g33%
Total Carbohydrate 40.1g14%
Protein 6.1g13%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 3 tbsp Olive oil
 3 oz Dry brown rice spaghetti
 2 Shallots, finely chopped
 3 Garlic cloves, finely chopped
 1 Large zucchini, spiralized
 1 Handfull of fresh flat-leaf parsley, finely chopped
 1 Lemon - Zest
 12 Fresh red chile, seeded and finely chopped
 1 pinch Sea salt
 1 pinch Black Pepper
 1 oz Parmesan cheese

Directions

1

ADD one tablespoon of olive oil and the brown rice spaghetti to a large pan of boiling water and cook according to the package instructions or until tender. Drain the spaghetti in a colander and leave to sit for 1-2 minutes.

2

MEANWHILE, heat 2 tablespoons of the olive oil in a large, deep-sided skillet or wok and add the shallots and garlic. Cook over medium heat for about 2 minutes or until soft.

3

ADD the zucchini noodles and season with a little salt and pepper, then cover the pan with a lid and steam for 5 minutes.

4

ADD parsley, lemon zest and chile and remove from the heat.

5

ADD the drained spaghetti to the saucepan and combine with the zucchini.

6

SERVE and sprinkle with cheese.

7

*Feel free to add your favorite protein

Zucchini and Brown Rice Spaghetti