Zucchini Pasta Cashew Stir Fry
This vegetarian zucchini pasta cashew stir fry is a quick, healthy and delicious combination of unique flavours. An easy and fast 30 minutes dinner option.
- 60 g cashew nuts
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 1 small onion peeled and thinly sliced
- 180 g broccoli broken into small florets
- 2 spring onions sliced
- 2 medium sized zucchini / courgettes spiralized
- 2 tablespoon lemon juice
- 1 tablespoon freshly chopped parsley
- 1 tablespoon freshly grated parmesan
Heat wok or frying pan, add cashew nuts and dry roast them, stirring often until golden, remove and set aside.
Add the olive oil to the wok or frying pan, and heat gently. Add the garlic and sliced onion and stir fry for 1 to 2 minutes until soft.
Add the broccoli and spring onions and stir fry for a further 4 to 5 minutes (add small drops of water if required to prevent sticking).
Add the spiralized zucchini / courgette, lemon juice and roasted cashew nuts. Stir fry for a further 2 to 3 minutes until the zucchini / courgette is al dente.
Serve topped with freshly chopped parsley and freshly grated parmesan cheese.
Calories: 344kcal | Carbohydrates: 27.8g | Protein: 13.9g | Fat: 22.8g | Saturated Fat: 4.7g | Cholesterol: 4.8mg | Sodium: 152.2mg | Fiber: 6.4g | Sugar: 10.5g | Vitamin A: 450IU | Vitamin C: 178.2mg | Calcium: 200mg | Iron: 4mg