This deliciously simple alternative to regular starchy pasta is a great summer lunch option, and tastes divine with traditional tomato sauce! Zoodles are made from courgette, and add a lovely light flavour to the chilli and garlic. Let us know if you like this tasty recipe, and any other zoodles recipe inspiration you have for us!
You will need:
5-6 organic courgettes (to make the zoodles)
3 crushed garlic cloves
1 red chilli, de-stemmed and de-seeded, finely chopped
1 large bunch fresh curly parsley roughly chopped (approx. 1/2 cup)
2 tablespoon olive oil
1/2 cup grated parmesan cheese (pasteurised)
Sea salt and ground black pepper
A vegetable peeler
A mandolin or spiralizer
1) Place a frying pan on a low heat, let the crushed garlic and finely chopped chilli infuse the olive oil, without letting the garlic brown too much. Remove the outer skin of the courgettes with a vegetable peeler and slice off both ends.
2) Peel the courgettes into ‘spaghetti’ with your mandolin. Boil a pot of lightly salted water as you would for boiling pasta. Have your pasta strainer ready. When the oil is infused and the garlic has softened, add the zucchini for 5 seconds and drain, quickly pouring cold water over it so it doesn’t continue to cook. Dry the spaghetti as much as possible gently with a paper towel.
3) Add the parsley to the olive oil, garlic and chilli and toss in the zucchini along with the parmesan, a pinch of good sea salt and pepper.
4) Enjoy immediately! (You can peel the zucchini into its spaghetti form up to a day before and cook it when you’re ready to eat it).
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