Broccolini® zucchini fettucine recipe

Jacqueline Alwill

Brown Paper Nutrition

Broccolini® is one of my go to vegetables – it’s sweet, crunchy, abundantly green, rich in fibre and so easy to cook with. I’ve popped in the pan with zucchini fettucine (ribboned zucchini with a veggie peeler – so easy!) and goat cheese to create a super nutritious, ridiculously delicious dinner. Enjoy!


Serves 2
Gluten free : Sugar Free : Vegetarian

3 tablespoons extra virgin olive oil
2 cloves garlic, peeled and finely sliced
1/2 cup basil, leaves picked, stalks finely chopped
1 bunch Broccolini®
2 large zucchini (approx 300g), shaved lengthways in ribbons
1/2 lemon
1/3 cup (50g) pitted kalamata olives
20g rocket leaves
50g goat cheese
sea salt and black pepper
Heat a large frypan on medium heat, add olive oil, garlic and basil stalks and cook 2-3 minutes.
Add Broccolini® and zucchini and gently toss with garlic, basil, oil for 4-5 minutes.
Zest 1 teaspoon lemon rind, sprinkle around the Broccolini® zucchini fettuccine with olives and season with sea salt and black pepper.
Gently toss again, then pop onto a serving dish or divide between two bowls with the rocket leaves goat cheese, and a big squeeze of lemon. Roughly tear basil over the Broccolini® fettuccine and enjoy.


+ This is a partnered post with Perfection Fresh, all thoughts and opinions expressed are the author’s own.