EASY COURGETTI RECIPES FOR COURGETTE SPAGHETTI - OLIVEMAGAZINE
COURGETTE 'SPAGHETTI' | VEGETABLE RECIPES | JAMIE OLIVER
Total Time 25 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Trim and julienne the courgettes, then pop the courgette ‘spaghetti’ in a colander with a splash of oil and a pinch of sea salt. Toss, then set aside over a bowl to drain for 10 minutes.
- For the pesto, toast the almonds, then pulse with the garlic in a food processor. Pick in the basil leaves, grate in the parmesan, squeeze in the lemon juice and most of the rocket (saving some to serve) and pulse to form a paste.
- Slowly add the oil and pulse again until smooth. Season and toss the pesto through the courgette. Scatter over the saved rocket and serve.
Nutrition Facts : Calories 413 calories, FatContent 36.3 g fat, SaturatedFatContent 6.3 g saturated fat, ProteinContent 16.3 g protein, CarbohydrateContent 5.7 g carbohydrate, SugarContent .6 g sugar, SodiumContent 0.8 g salt, FiberContent 1.3 g fibre
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- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
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Cuisine https://schema.org/VegetarianDiet
Calories 430 calories per serving
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
- Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
- Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
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- Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.
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Total Time 30 minutes
Category Dinner
1. Spiralise the zucchini, or use a vegetable peeler to shave the zucchini lengthwise, then slice each shaving into long thin strips.
2. Toss the cherry tomatoes and radishes with the olive oil, sea salt and pepper. Add the zucchini and lightly toss, then add the lemon zest, parsley, garlic and grated parmesan, and lightly toss until coated. Divide between two pasta bowls, scatter with extra parmesan and serve.
Tip
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