Zucchini and Brown Rice Spaghetti

Brown rice is a rich source of minerals and vitamins such as Vitamin B, Protein, Magnesium and several antioxidants.

Due to the proteins present in brown rice, it can repair damaged skin and protect it from wrinkles and fine lines. It contains complex carbohydrates that can help regulate blood sugar levels, thus preventing premature aging, and selenium, which has the potential to maintain your skin's elasticity and reduce skin inflammation.

This recipe uses both zucchini and brown rice spaghetti for a healthy, filling alternative.

Ingredients:

• 3 tablespoons olive oil
• 3 ounces dried brown rice spaghetti
• 2 shallots, finely chopped
• 3 garlic cloves, finely chopped
• 1 large zucchini, spiralized
• Handful fresh flat-leaf parsley, finely chopped
• Finely grated zest of 1 lemon
• 1/2 fresh red chile, seeded and finely chopped
• Sea salt and black pepper
• 1 ounce Parmesan cheese, grated, to serve

Directions: Add 1 tablespoon olive oil and the brown rice spaghetti to a large pan of boiling water. Cook according to the package instructions, for about 12 minutes or until tender. Drain the spaghetti and let sit for 1 to 2 minutes. Heat 2 tablespoons of olive oil in a large, deep-sided skillet. Add the shallots and garlic and cook over medium heat for about 2 minutes or until soft. Add the zucchini noodles, season with salt and pepper, cover and steam for 5 minutes. Add the parsley, lemon zest, and chile, then remove from heat. Add the drained spaghetti to the pan and combine with the zucchini sauce. Divide between plates and serve sprinkled with Parmesan.