A tasty veggie dish that will give you lots of energy without piling on the pounds.
200g whole wheat pasta (fusilli) or buckwheat pasta for gluten free option
12 baby courgettes sliced into 4-5 pieces
100g baby plum tomatoes halved
1 tbsp olive oil
Zest of 1 unwaxed lemon
Juice ½ lemon
2 tbs flat leaf parsley very finely chopped
1 clove garlic crushed
20g freshly grated wholegrain breadcrumbs
½ clove garlic crushed
1. Place the courgette and tomatoes into a bowl then coat with 1 tbsp of olive oil. Place onto a baking tray then roast in a pre heated oven set at 180c / gas mark 4 for 30 minutes.
2. To make the gremalata, toast the breadcrumbs In a dry pan until golden, then mix with the lemon juice, zest, garlic and the flat leaf parsley season with a small amount of salt and pepper.
3. Cook the pasta to the packet's instructions then drain, stir through the gremalata and vegetables then serve.
Grams of fat per serving: 5.2
All Miami Beach Diet recipes have been assessed by the Institute for Optimum Nutrition.