Getting courgetti right can be tricky, and giving it an extra oomph of flavour is exactly how I like to enjoy it. Using vegetables to replace regular foods, including spaghetti, is a great way to both optimise the diet and make vegetables the hero of your meals. This simple recipe provides a base courgette spaghetti that can then be enjoyed with any meat, bean or lentil bolognese. It’s also delicious with crab meat stirred through or with a fillet of baked or pan fried fish placed on top. The recipe below makes enough courgetti for one person.
- 2 cloves of garlic, finely chopped or crushed
- 1/2 tablespoon salted butter
- 1/2 tablespoon olive oil
- A crack of black pepper
- 1/2 teaspoon of dried chilli flakes
- 1 medium sized courgette, washed and spiralised into spaghetti using a spiriliaser
- 3 generous handfuls of spinach, washed and shaken dry
- In a pan, gently melt on a low heat the butter, then add the olive oil and chopped garlic.
- Continue heating the oil and the garlic gently, waiting for the garlic to become aromatic, but still white in colour.
- Add in the spiralised courgette, black pepper and chilli flakes to the pan. Gently toss the courgette for 3-5 minutes, or until the courgette has softened shrunk in size by about 1/3 but is not completely limp.
- Finally add the spinach and toss through the courgette, allowing it to soften in the heat.
- Serve and eat immediately