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