Zucchini Spaghetti

Ingredients:

1. 1 zucchini for every person cut with "Julienne" Peeler
2. 1  handful of fresh green beans
3. 4-5 sprigs of rosemary chopped finely
4. one handful of spinach leaves
5. olive oil to lightly coat frypan
6. love.

Topping ideas - Bolognese sauce onion free 

                     - goat's fetta and cherry tomatoes

                     - roast pumpkin, pine nuts and basil.

Directions:

Lightly coat frypan/ wok with olive oil. Place zucchini and rosemary in the frypan and stir fry adding a little water as you go if it sticks. Do this for 5 minutes then add green beans and spinach. Put the lid on for 8 minutes, stirring occasionally. Serve with chosen topping.