Zucchini Spaghetti Gluten Free

Tonight’s dinner was so good and tasty….. and healthy. I know I have put a recipe for courgette spaghetti on here already, but tonight’s was just so delicious I could not share it!! Its gluten-free and low carb. Healthy, tasty and filling!! 

Serves 3-4

Ingredients:

2 Courgettes/Zucchini’s (as long as possible)

2 Large Carrots

1/2 Red Pepper Finely Sliced

Handful Of Mushrooms Finely Sliced

1 Clove Of Garlic Grated

2 Tbsp Red Pesto

Handful Of Sun-Blushed Tomatoes Chopped In Half (and some of the oil) https://lululemonandlace.com/food-blog-2/sun-blushed-tomatoes/

1/2 Can Sweetcorn

Handful Basil (I used purple and Greek)

Parmesan (for grating on top)

Extra Virgin Olive Oil (For drizzling on top to serve)

Method:

With a Julienne tool grate all of the zucchini and carrot set aside….

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zucchini and carrot spaghetti

In a frying pan pour in some of the oil from the tomatoes. Pan fry the red peppers, the mushrooms and the garlic until soft. Then add in the sweetcorn and tomatoes.

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Season well. Set this to one side.

Now steam the spaghetti, only for a few minutes it should still have a bite.

Empty the spaghetti into the frying pan and add in the pesto and the purple basil.

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Purple Basil

Mix the spaghetti well with all the other ingredients. Now you’re ready to plate up.

Carefully with a fork and large spoon twist the spaghetti around the fork then place onto a plate. Sprinkle with Greek Basil Leaves, drizzle with the extra virgin olive oil and sprinkle with the parmesan.

Serve ❤ xx

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Enjoy xxx

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