Annabel Karmel's courgette spaghetti (the best I've tried!)
A fantastic way to tempt fussy eaters with a veg packed, delicious plate of low-carb 'pasta'.
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Servings: 4 bowls
- 4 large courgettes
- 3 tbsp olive oil
- 2-3 garlic cloves crushed
- 250 g cherry tomatoes halved
- 2 tbsp fresh green pesto
- 50 g Parmesan cheese or vegetarian hard cheese, grated
- pinch salt and black pepper
Put the courgettes through a spiraliser to make long spaghetti-like strands.
Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat.
Add the garlic and fry for a few seconds, then add the spiralised courgettes to the pan.
Toss over a high heat for 2-3 minutes, until just softening, then remove and set aside on kitchen paper.
Return the frying pan to the heat, add the remaining olive oil, then fry the tomatoes for 2 minutes.
Season, add the spiralised courgettes, pesto and grated Parmesan. Season, add the spiralised courgettes, pesto and grated Parmesan. Note from Emily: I find that I don’t always need all of the parmesan and pesto, so I would recommend adding half, stirring through and then adding the rest if needed.
Toss until heated through and serve immediately.
Calories: 218kcal | Carbohydrates: 10g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 293mg | Potassium: 659mg | Fiber: 3g | Sugar: 7g | Vitamin A: 946IU | Vitamin C: 50mg | Calcium: 201mg | Iron: 1mg