courgetti

<p>Four ingredients are all you need to make a filling, low calorie supper in minutes</p>

Creamy tomato courgetti

Parma ham

basil

tomato and mascarpone sauce

pack courgetti

<p>Roughly tear the ham and basil. Heat a frying pan over a medium heat and dry-fry the ham until crisp. Transfer to a plate with a slotted spoon. Add the sauce to the pan and cook for 1-2 mins, then toss in the courgetti. Cook for 1 min more until warmed through. Divide between bowls, then top with the ham and basil.</p>

Courgetti (spiralised courgette) is a healthy and easy way to make &#x27;pasta&#x27;. It&#x27;s a great way to get extra vegetables into your diet and you can eat it lightly cooked or raw.  I&#x27;ve topped it with a tasty simple pea and mint sauce. It&#x27;s an all-vegetable meal that&#x27;s low calorie, vegan, gluten free, healthy and delicious. 

Courgetti with Pea Mint Sauce

courgette / zucchini (unpeeled)

onion (diced)

garlic (finely chopped)

300 g (2 cups) peas ((fresh

240 ml (1 cup) vegetable stock / broth

mint leaves (optional)

Salt and pepper

Spiralize the courgette (zucchini) until you have ribbons. Set aside.

In a small saucepan, gently fry the onion and garlic in the oil until cooked but not browned.

Simmer the peas in the vegetable stock for a few minutes until cooked. Reserve the cooking stock, but remove the peas and place in a blender along with the cooked onion and garlic. Add 1/2 cup of the cooking stock and the mint leaves. Blend until thick and pureed. Add a pinch of salt and pepper.

You can eat the spiralized courgette/zucchini raw, or else simmer it in the remaining stock water (topped up with extra water if necessary to cover) for a few minutes until softened, or toss it in a hot frying pan to heat. Serve topped with the pea sauce.

A healthy tomato 'pasta' dish that makes full use of your spiralizer. This vegan-friendly supper is five of your five-a-day and will fill you to the brim

Lentil ragu with courgetti

tbsp rapeseed oil, plus 1 tsp

celery sticks, chopped

carrots, chopped

garlic cloves, chopped

onions, finely chopped

button mushrooms

pack dried red lentils

pack passata

1l reduced-salt vegetable bouillon (we used Marigold)

oregano

tbsp balsamic vinegar

courgettes,

Heat the 2 tbsp oil in a large sauté pan. Add the celery, carrots, garlic and onions, and fry for 4-5 mins over a high heat to soften and start to colour. Add the mushrooms and fry for 2 mins more.

Stir in the lentils, passata, bouillon, oregano and balsamic vinegar. Cover the pan and leave to simmer for 30 mins until the lentils are tender and pulpy. Check occasionally and stir to make sure the mixture isn’t sticking to the bottom of the pan; if it does, add a drop of water.

To serve, heat the remaining oil in a separate frying pan, add the courgette and stir-fry briefly to soften and warm through. Serve half the ragu with the courgetti and chill the rest to eat on another day. Can be frozen for up to 3 months.

Top 3 courgetti recipes from across the web

The most viewed courgetti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy tomato courgetti

Courgetti with Pea Mint Sauce

Lentil ragu with courgetti

Top 3 courgetti recipes from across the web

The most viewed courgetti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy tomato courgetti

Courgetti with Pea Mint Sauce

Lentil ragu with courgetti

The most viewed courgetti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine