Courgette Spaghetti

Aug 30, 2014 by

Courgette spaghetti

Really simple to make. Almost therapeutic. And you do not need a spiraliser unless you are really, really uptight about getting even strips.

Wash, dry, top and tail your courgette. Try get a straight one. A curly one makes life much more difficult. So we are talking supermarket perfection here.

Use a potato peeler and peel strips. Work until you hit seeds and turn the courgette over and work on the other side.

Using a cook’s knife cut into strips as evenly as you can manage and to your preferred thickness.

Put a big knob of butter and a tablespoon of extra virgin olive oil into a pan with a small clove of garlic crushed and finely chopped. Heat gently. Add courgette and toss around for about 4 minutes. Add some freshly ground pepper and a pinch of sea salt.

You could also toss through some pesto.  Or a cherry tomato cream sauce.

Either way it’s a revelation. I’m not sure why but it is amazing.

Another serving suggestion – chicken stuffed with pesto, goats cheese and wrapped in proscuitto with purple sprouting broccoli. Summer is almost over so make the most of summer veg before cold autumnal evenings draw in. 

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