zesty cod & courgette pasta.
A light and flavourful pasta dish featuring cod, courgettes, and olives, perfect for a balanced and satisfying meal. This recipe serves 2 and can be ready in around 20 minutes. Ingredients: 200g pasta (penne or fusilli recommended) 150g cod, cut into cubes 1 courgette, halved and sliced 2 spring onion, chopped 30g black olives, sliced 200g cherry tomatoes, quartered A handful of fresh parsley, chopped 1 tbsp extra virgin olive oil 1/2 tsp chilli flakes or finely chopped fresh chilli Zest and juice of 1/2 a lemon Salt, to taste Method: Heat the olive oil in a pan over medium heat. Add the chopped spring onion and cook for 3-4 minutes until softened. Stir in the courgettes and cook for another 4-5 minutes until lightly golden. Add the cherry tomatoes, season with salt, and let cook for 8-10 minutes until softened. Gently stir in the cod and olives, cooking for 2-3 minutes until the fish is just cooked through. Meanwhile, cook the pasta in salted boiling water according to the packet instructions. Drain and mix into the sauce. Finish with fresh parsley, lemon zest, and a squeeze of lemon juice for brightness. Gut Health BenefitsOlive oil supports digestion and provides anti-inflammatory benefits, while courgettes and cherry tomatoes are rich in fibre, promoting a healthy gut microbiome. The addition of lemon juice and zest provides vitamin C, which can help support immune function and gut health. Storage tips: Cool any leftovers quickly and store them in an airtight container in the fridge. Consume within 2 days for the best quality.
A light and flavourful pasta dish featuring cod, courgettes, and olives, perfect for a balanced and satisfying meal. This recipe serves 2 and can be ready in around 20 minutes.
Ingredients:
-
200g pasta (penne or fusilli recommended)
-
150g cod, cut into cubes
-
1 courgette, halved and sliced
-
2 spring onion, chopped
-
30g black olives, sliced
-
200g cherry tomatoes, quartered
-
A handful of fresh parsley, chopped
-
1 tbsp extra virgin olive oil
-
1/2 tsp chilli flakes or finely chopped fresh chilli
-
Zest and juice of 1/2 a lemon
-
Salt, to taste
Method:
-
Heat the olive oil in a pan over medium heat. Add the chopped spring onion and cook for 3-4 minutes until softened.
-
Stir in the courgettes and cook for another 4-5 minutes until lightly golden.
-
Add the cherry tomatoes, season with salt, and let cook for 8-10 minutes until softened.
-
Gently stir in the cod and olives, cooking for 2-3 minutes until the fish is just cooked through.
-
Meanwhile, cook the pasta in salted boiling water according to the packet instructions. Drain and mix into the sauce.
-
Finish with fresh parsley, lemon zest, and a squeeze of lemon juice for brightness.
Gut Health Benefits
Olive oil supports digestion and provides anti-inflammatory benefits, while courgettes and cherry tomatoes are rich in fibre, promoting a healthy gut microbiome. The addition of lemon juice and zest provides vitamin C, which can help support immune function and gut health.
Storage tips: Cool any leftovers quickly and store them in an airtight container in the fridge. Consume within 2 days for the best quality.
A festive winter salad with beetroot, citrus, walnuts and blue cheese. Easy to prepare, full of flavour and naturally supportive of gut health.
A one-pan gnocchi recipe with zucchini, mushrooms, and cherry tomatoes, topped with tangy whipped goat’s cheese for a creamy finish. Simple, fresh, and perfect for a quick weeknight dinner.
This creamy avocado and feta chickpea salad is a high-fibre, prep-friendly dish that’s perfect for lunch. Packed with plant-based protein from chickpeas and healthy fats from avocado and olives, it’s as nourishing as it is delicious. Enjoy it on its own or add chicken for an extra protein boost.
