Courgetti
Even if you don’t have a spiralizer, you can still make courgetti — a knife and peeler do just as good a job. As with pasta, different shapes will produce different textures, which will go best with different sauces. This method of cooking makes perfectly al dente courgette, that doesn’t leak out water — best of all, it’s super speedy.
Nutrition
Fat : 0.5g
Protein : 4g
Net Carbohydrates : 4g
Calories : 44kcal
serves 1
Ingredients
1 courgette per person (200g approx.)
kettle of boiling water
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things. Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours. Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Method
- There are many ways to make courgetti, that will produce different shapes and textures, just like pasta.
- To make spaghetti or linguine, run a courgette though a spiralizer . If a spiralizer isn’t available, you can use a julienne peeler, or alternatively slice a courgette lengthways into 1/2 cm thick slices, and finely slice each slice into strips. It’s doesn’t matter if they’re irregular — this will add texture.
- To make tagliatelle, peel the courgette into strips using a peeler.
- Place the prepared courgette into a colander, pour over boiling water and allow to steam and drain for about 2–4 minutes.
- Serve as you normally would, pasta.
Bon app! R
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