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Zucchini pinenut basil parmesan pasta #lovelyleftovers

I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home.

This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge :

+leftover roasted spanish onion

+ leftover marinated kale (olive oil kale and sea salt)

+ some lemon zest from a lemon I’d squeezed into my water.

+ a few pinenuts left which I toasted in the frypan and then sprinkled over

+ sprig of basil

+ touch of parmesan from a recipe test this week

+ I had garlic olive oil in the pantry (this is a great one for those on a low FODMAP diet too)

+ topped it with a bit of lovely leftover salmon

They may have looked drab and a little bit lonely, but you only have to change one letter to turn lo’n’ely into lo’v’ely and I’ve done that with these spares.

Just quietly, if I could dive into the fridge and pantry of different people’s homes at the end of the week and help them understand how to use up their #lovelyleftovers I would totally be a pig in mud!!!!!!!

What leftover ingredients have you had and made into something yum?

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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