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Healthy zucchini fettuccine with lentils and lemon Greek yogurt
Serves:
Ingredients
- 100g brown lentils (Lamb Brand)
- 1 zucchini, sliced into thin strips
- Juice and zest of a lemon
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp olive oil (Borges Classic)
- 100g fettuccine pasta, cooked
- 2 tbsp Greek yogurt
- Fresh salt and pepper
- Fresh mint or coriander leaves
Method
Start this recipe by rinsing the lentils and cooking them in boiling water for 25-30 minutes, or until cooked. Meanwhile, place the zucchini trips in a dish and toss with the lemon juice and zest and season well with salt and pepper. At the same time you can also cook the pasta in boiling water for 8 minutes leaving al dente`. Heat the oil in a frying pan and sauté` the onion and garlic for 4 minutes. Add in the lentils and warm through. Add in the cooked fettucchine pasta, the lemon zucchini strips along with the Greek yogurt and fresh herbs. Mix everything together and serve immediately in deep pasta bowls.
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