Ingredients
Method
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Zucchini 700 g
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Olive oil 50 ml
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Garlic cloves, thinly sliced 10 g
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Water 1 l
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Marinated feta 450 g
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Basil Leaves 25 g
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Extra virgin olive oil, to serve
Preparation
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Method
- Trim zucchini and pass through a spiraliser. Blanch then drain and set aside.
- Heat oil in a large pan over medium heat. Add garlic and cook until fragrant then add KNORR Tomato Powder and water. Stir until dissolved and combined. Simmer for 5 minutes until thickened.
- Add the sauce to the blanched zucchini noodles. Toss to coat and warm through. Season with salt and cracked black pepper.
- Serve zucchini noodles and sauce topped with crumbled feta, basil leaves and a drizzle of extra virgin olive oil.
