Peel zucchini and put through a Spiraliser. If you donít have one you can use a vegetable peeler, although the stripes tend to clump together. Toss with olive oil, salt and pepper. Stir through or drizzle over your pasta sauce.
For fettuccini roll up collard leaves, spinach or dark lettuce (remove thick middle bit and stem first). Cut into ribbons. Unravel into a bowl.
Extra garnishes: whole or sliced olives, sliced sun-dried tomatoes, chopped parsley and other herbs, sprinkle of ground sesame or linseed, asparagus spears- whole or thin strips (veggie peeler), thinly sliced nori sheets.