Courgetti Spaghetti

I hope there is a glut of English courgettes this year, I have so many great recipes I want to try out now that I’ve got a brand new gadget that turns a courgette into spaghetti or linguine, either will do. spiraliser

Meet the spiraliser, it seems to be this years top kitchen gadget; looks like an egg timer with a bite: teeth either side for variable cutting thickness.

Turns out spirals of courgette makes for a really good pasta substitute if like me you’re cutting down on the carbs. And so long as you don’t over cook the courgetti so that it stays firm and doesn’t go limp, it really does have a good structure (like pasta) to hold together whatever else you want to add.

courgettiI’d say stir fry for a few seconds not minutes just long enough to toss around the pan, in my case a wok with a teaspoon of oil until it’s hot. Turn off the heat and then add other ingredients.

My recipe is a minty summery mix of 1 large courgette, a handful of peas, another handful of mint, 2 tspn of lemon juice, 1 tspn of lemon zest, pinch of salt, pop an edible flower on top and that’s it.Courgetti Peas Mint

 

Creamy Crab Linguine

 

 

 

 

 

Another recipe I love with courgette is Crab and Avocado Linguine from Amelia Freer’s blog. I’m enjoying her book, Eat, Nourish, Glow, life lessons on how to eat well and mindfully. She writes about grace around food, and asks the reader ‘what kind of eater are you?’. Well I never really thought about that but it’s a really good question. I’d say I’m a greedy eater. Greedy for good wholesome food but as the scales show, you can have too much good food. ‘Indulge on life, not food,’ she says. Yeah I’m up for that. So out goes the pasta and in with all the courgettes I can eat, well not literally but the season will be here soon and it will be fun trying out different recipes, mindfully I should add. Did I mention the flowers? Totally decadent, but only in moderation, of course.

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