1 garlic clove, diced
1 tablespoon olive oil
2 tablespoon ricotta cheese
4 Roma tomatoes, roughly chopped
Handful basil. chopped
2 tablespoon olive oil
1-2 teaspoon pink Himalayan rock salt
A pinch of pepper
1-2 tsp mixed spice
1 red onion, dice
Parmesan cheese, to serve
Using a carrot peeler, peel the zucchini into slices or pieces similar to the look of fettuccine (peel from top to bottom).
Fry the garlic and tomatoes in 1 tablespoon of olive oil and a pinch of Himalayan rock salt in a high-heated frying pan. Add in a splash of boiling water - this will soften the tomatoes and turn them into a beautiful sauce.
Add zucchini fettuccini to the pan and cook for a few minutes. Add in the ricotta cheese and stir through. Cook all ingredients together until zucchini softens into al dente strips for around five minutes.
Season with salt, pepper and mixed spice to taste. Add this to your Thermos Food Jar and garnish with some chopped basil and grated Parmesan.
You could serve with you protein of choice, for example grilled fish or chicken breast.
This is an edited recipe supplied by Jessica Sepel.