What to make this weekend: Courgetti Fettuccine with tenderstem broccoli and sundried tomatoes

If you’re looking for something easy and doable, this courgetti recipe is simple, delicious and flavourful – omit the goat’s cheese to make it vegan-friendly.

Zucchini fettuccine
Serves 4

Ingredients

• 1 tbsp coconut oil
• 300g tenderstem broccoli, trimmed
• 4-5 courgettes
• 2 tbsp olive oil
• 130g sundried tomatoes, roughly chopped
• 80g edamame beans, podded
• 100g goat’s cheese
• 50g roasted and salted almonds
• salt and freshly ground black pepper

Note: You will need a spiraliser or mandoline.

Method

1. Heat a frying pan over a medium-high heat. When hot, add the coconut oil and allow it to melt.
2. Add the broccoli and sauté for 4-5 minutes. Once you put the broccoli in the pan, don’t move the pan, to allow one side of the broccoli to char. Once slightly charred, continue to cook until it is still al dente (with a bit of a bite) and set aside.
3. Push the courgettes through a spiraliser to make noodles or use a mandoline on the “teeth” setting and put them into a large bowl. Add the oil and toss until the noodles are well coated.
4. Add the sundried tomatoes with the charred broccoli, edamame beans, half of the goat’s cheese and half of the almonds and mix well.
5. Transfer to a large serving bowl and garnish with the remaining goat’s cheese and roasted almonds.

Extracted from The Good Life Eatery Cookbook by Shirin Kouros and Yasmine Larizadeh (Ebury Press). Photography by Toby Glanville; illustrations by Marco Zamora.