The Zucchini Noodle Recipe that Could Help You Get Glowy Skin
Makeup artist and author Wendy Rowe gives meaning to beauty from within.
If there’s anyone who knows about how filling your body with vitamin-rich and natural foods can be amazing for your skin, it’s makeup artist Wendy Rowe, who’s painted the faces of everyone from Sienna Miller to Daria Werbowy and Rosie Huntington-Whiteley, the former of which wrote the foreword to Rowe’s new book, Eat Beautiful, featuring 70 recipes created to enhance your skin. Herein, we asked her to share some of her all-time favorites.
Zucchini and Brown Rice Spaghetti
SERVES 2
469 CALORIES PER SERVING
“Zucchinis are tailor-made for a spiralizer to create zucchini noodles, or zoodles. Unlike standard wheat pasta, you won’t be left feeling bloated and overly full, so you can indulge to your heart’s content! I first learned about zoodles from famous people that I’ve worked with who were trying to get in shape. I’ve actually added in a little cooked spaghetti to bulk out the dish, using brown rice spaghetti, which has the advantage of being gluten-free as well as a fantastic source of skin-boosting B vitamins. If you want to get skinny, simply omit the spaghetti; if you’re hungry, keep it in. You do need a spiralizer for this recipe. If you don’t have one, however, you can cut the zucchini into strips with a vegetable peeler or mandolin.”
INGREDIENTS:
3 tbsp olive oil
3 oz dried brown rice spaghetti
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 large zucchini, spiralized
handful of fresh flat-leaf parsley, finely chopped
finely grated zest of 1 lemon
½ fresh red chile, seeded and finely chopped
sea salt and black pepper
1 oz Parmesan cheese, grated, to serve
DIRECTIONS:
1. Add 1 tablespoon of olive oil and the brown rice spaghetti to a large pan of boiling water and cook according to the package instructions (about 12 minutes) or until tender. Drain the spaghetti in a colander and leave to sit for one to two minutes.
2. Meanwhile, heat 2 tablespoons of the olive oil in a large deep-sided skillet or wok and add the shallots and garlic. Cook over medium heat for about two minutes or until soft.
3. Add the zucchini noodles and season with a little salt and pepper, then cover the pan with a lid and steam for 5 minutes.
4. Add the parsley, lemon zest, and chile and remove from heat.
5. Add the drained spaghetti to the saucepan and combine with the zucchini sauce.
6. Divide between plates and serve sprinkled with grated Parmesan.
