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Zucchini Fettuccine by Annabel Langbein

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Annabel Langbein’s Zucchini Fettuccine


Prep 5 mins

Cook 5 mins

Serves 10-12 as a side


200g haloumi, cut into 3cm x 3cm slices (optional)

4 tbsp extra virgin olive oil

2 tbsp basil pesto

2 tbsp lemon juice

4 large zucchini

salt and ground black pepper, to taste

2 punnets (about 500g) cherry tomatoes, halved

1 large handful baby spinach leaves

¼ cup torn basil leaves


If using haloumi, heat 1 tbsp of the oil in a large, heavy-based frypan and fry slices

of haloumi until golden on both sides (2 minutes). Set aside.


Combine remaining oil, pesto and lemon juice in the base of a large serving bowl. Shred zucchini into ribbons with a spiral grater or shave into strips lengthways with a mandolin or vegetable peeler. Toss through the pesto dressing and season to taste with salt and pepper. Add haloumi, cherry tomatoes, spinach and basil and toss gently to combine.



SWAP IT OUT: For a different flavour profile try using 2 tbsp red pepper pesto in place of the basil pesto.


This recipe is extracted from Annabel’s new summer annual Annabel Langbein A Free Range Life: Endless Summer (Annabel Langbein Media, $24.95), available from Paper Plus, the Warehouse and all good supermarkets and bookshops.