Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
36
High
Nutrition per serving
Calories486.3 kcal (24%)
Total Fat5.6 g (8%)
Carbs70.9 g (27%)
Sugars3.3 g (4%)
Protein40 g (80%)
Sodium352.1 mg (18%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
First up, get prepped. Stack up the lasagne sheets and, using a large sharp knife carefully slice into very fine strips. Chop the zucchini into fine matchsticks or coarsely grate it. Peel the garlic and finely slice with the parsley, stalks and all. Crush and pit the olives, tearing up the flesh. Cut the fish into -inch chunks
Step 2
Put a large non-stick frying pan on a high heat with 1 tablespoon of olive oil. Gon with the garlic, parsley, olives and capers, stirring regularly until the garlic is lightly golden. Toss in the fish and zucchini and cook for 3 minutes. Alongside, cook the pasta in boiling salted water for 3 minutes, then use tongs to drag it straight into the frying pan, letting a splash of pasta cooking water go with it. Toss over the heat for just 30 seconds, squeeze in the lemon juice, season with black pepper, drizzle with 1 tablespoon of extra virgin olive oil and serve right away
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