Pesto Courgetti / Spaghetti
A quick, simple, healthy and delicious recipe that packs a punch of flavour.
Rich in vitamins, minerals, protein, fibre and anti-oxidants.
Serves 2
Takes 20 minutes
Ingredients
- 4tbs pesto sauce (see recipe here)
- 1 – 2 large spiralised courgette (per serving)
- 60 – 100gm dried spaghetti (per serving)
- handful of grated & shaved fresh parmesan (or dairy free alternative)
- drizzle extra virgin olive oil
- Sea salt & black pepper
Method
Bring water to the boil on the hob.
Add the dried spaghetti and cook on a moderate heat until cooked.
In the meantime, place the courgetti into a bowl and pour over the boiling water to cover.
Allow the courgetti to soften, but not to go soggy, then drain well.
Drain the cooked spaghetti.
Mix the courgetti and spaghetti together.
Add the pesto sauce, add a drizzle of extra virgin olive oil and mix well.
To Serve
Place the pesto courgetti / spaghetti in to a bowl.
Sprinkle with the parmesan.
Season with sea salt & black pepper to your taste.
Tips
I use a serrated vegetable peeler to create the courgetti opposed to using a spiraliser to save time.
Sadly, pasta can trigger my IBS so I opt for just the courgetti. The guys love the pasta and courgette mixed. Select what works for you and adapt the ingredient quantities accordingly.
Store
Fridge 3 days.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.