15-minute Zucchini Fettuccine

Total time: : 15 minutes | Serves: : 2

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  • 1 packet Slendier Konjac Fettuccine
  • 2 tablespoons slivered almonds
  • 1 medium zucchini, grated
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • ½ teaspoon chilli flakes
  • 4 sun-dried tomato halves, chopped
  • ½ teaspoon salt
  • 2 parsley stems (stems removed), leaves finely chopped
  • 3 tablespoons lemon juice
  • ½ teaspoon lemon zest (half a medium lemon)


  1. Drain and rinse the Slendier Konjac Fettuccine according to package instructions and set it aside to drain.
  2. In a pan on medium heat, toast the almonds until golden and then remove them from the pan.
  3. While they’re toasting, mince the garlic and grate the zucchini.
  4. In the same pan you toasted the almonds, add the olive oil. Once warmed up, add zucchini, and garlic, cooking for a couple of minutes.
  5. Follow in with the chilli, tomatoes, and salt, and mix.
  6. Finish off with parsley, lemon juice, lemon zest, and toasted almonds and toss to warm up and coat for 1 minute.
  7. This dish can be served warm or cold.


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