It’s #NationalVegetarianWeek so I decided that I should make a vegetarian dish. This can be classified as vegetarian depending on how strict you are as it contains cheese (I know plenty of vegetarians that eat cheese) but you can always substitute for a vegetarian cheese. My fabulous Courgette Pasta (I’m calling it courgetti) with Homemade Green Pesto tastes good even if I say so myself. Having gotten to grips with my fabulous spiralizer from Eddingtons I decided to branch out and get a bit more adventurous. I have seen various recipes for making courgetti before but as far as I am aware they generally boil it and then complain about the courgetti being soggy which really didn’t seem particularly impressive to me. I decided it might be better to whip out my frying pan instead and see what happened. This is a FAB recipe in that it is exceptionally healthy and super simple to make which is a bonus in anyone’s eyes.
Courgette is rich in magnesium and potassium which help normalise blood pressure. It also has anti-cancer properties that inhibit cell mutations and prevent colon and lung cancer. It is low in calories with just 17 calories per 100g and does not contain saturated fats or cholesterol. The peel is a great source of dietary fiber .
I was a little unsure about courgetti at first but I was extremely pleased with the results. Even Mr Squishy agreed that it tasted finger licking good and didn’t want to waste any of it. In fact Mr Squishy had seconds and would have had thirds if mummy hadn’t eaten the rest of it.
Serves 1-2 (2 if accompanied by a side dish)
For the Pesto
2 cloves of garlic
50g Grana Padano / parmesan whichever you prefer
70g basil leaves
120ml olive oil
40g pine nuts
Sea Salt to taste
Pepper to Taste
Extra cheese for a sprinkling on the top
On a low heat warm the pine nuts and stir until they become a golden brown colour. Set aside to cool.
Place the garlic, basil leaves, cheese, olive oil and cooled pine nuts into a blender and blend. You can have either a rustic or smooth version depending on how long you blend it for.
Spiralise the courgette. Heat up a frying pan and then add the spiralised courgette tossing it so it doesn’t burn. After about 3 minutes add in about 3tbs of the pesto or more if required and stir in well. Serve with a sprinkle of cheese a touch of freshly ground pepper and a sprinkling of freshly ground sea salt.
Thankfully using a pan frying worked very well and I have now made it a few times since getting my new toy. Loved this recipe using my spiralizer? Then why not take a look at my