This Victorian redbrick in Ranelagh has been refreshed with pops of colour and bespoke storage
This Victorian redbrick in Ranelagh has been refreshed with pops of colour and bespoke storage

Megan Burns

11 cute and quirky wedding venues near Dublin
11 cute and quirky wedding venues near Dublin

Shayna Sappington

How TikTok is teaching us to hack the menstrual cycle
How TikTok is teaching us to hack the menstrual cycle

Sarah Gill

This modern farmhouse in Enniskerry is on the market for €945,000
This modern farmhouse in Enniskerry is on the market for €945,000

Sarah Finnan

An expert’s guide to treasure hunting for second hand home furniture
An expert’s guide to treasure hunting for second hand home furniture

IMAGE Interiors & Living

Photo Diary: The Irish design I sported at Copenhagen Fashion Week
Photo Diary: The Irish design I sported at Copenhagen Fashion Week

Oyindamola Animashaun

Indoor trees: the expert guide to keeping them in Irish homes
Indoor trees: the expert guide to keeping them in Irish homes

Megan Burns

From flowers to facemasks, how to pamper yourself this weekend
From flowers to facemasks, how to pamper yourself this weekend

Sarah Finnan

This innovative Monkstown red brick is on the market for €750,000
This innovative Monkstown red brick is on the market for €750,000

IMAGE

This Wicklow destination has everything you need for a spring break
This Wicklow destination has everything you need for a spring break

Shayna Sappington

Image / Living / Food & Drink

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


By Meg Walker
18th Mar 2023
What to make this weekend: Courgetti Fettuccine with tenderstem broccoli and sundried tomatoes

This courgetti recipe raises the bar on the spiraliser favourite.

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.