Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, melted courgette ribbons and pasta. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Turn your diet into a treat by substituting courgette ribbons for pasta to reduce your calorie in take without skimping on flavour. Adding courgette to pasta is a great way to cram veggies into midweek family meals. Try courgette in a range of tomato, cream or veg sauces and pasta Check out our courgette pasta recipes for new ways to serve this gorgeously soft vegetable, including comforting veggie lasagnes and lighter options.
Melted Courgette Ribbons and Pasta is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Melted Courgette Ribbons and Pasta is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have melted courgette ribbons and pasta using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Melted Courgette Ribbons and Pasta:
- Prepare 1 courgette per person
- Prepare Enough pasta per person
- Prepare 1 table spoons of extra virgin olive oil per courgette
- Make ready Hard Italian cheese grated
- Get Black pepper freshly ground
- Get Garlic - 1 large clove between 2 people
- Make ready fresh mint or parsley a good handful
I've found that the prettiest ribbons happen when the length of your peeler blade exceeds the. Spiralize your courgettes to make easy courgette pasta, or add courgette noodles into Asian soups. Spiralizers are a nifty kitchen gadget for creating gorgeous long spirals of fruit and veg - spiralized courgette in particular makes for a delicious. Toned photo. (To make courgette ribbons, simply use a vegetable peeler).
Instructions to make Melted Courgette Ribbons and Pasta:
- Put the pasta on to cook
- Peel the courgettes into ribbons using a potato peeler and finely chop garlic.
- Put oil in a pan over a medium heat. when hot add courgettes and garlic
- Let Courgettes 'melt' slowly stirring occasionally
- Finely chop the herbs and grate the cheese.
- When the pasta is cooked add a table spoon or 2 of the pasta water to the courgettes. Add the grated cheese and herbs stir through the courgettes till combined well.
- Drain the pasta and add the pasta to the courgettes, not the other way round.(I don't know why but it just doesn't coat the pasta properly)
- Serve with fresh tomato salad and plenty of black pepper
The tomato sauce can also be used on pasta, as a base for a Bolognese, or wherever a tomato sauce is called for! Drain the pasta and courgettes in a colander. Cook the garlic until soft, then add the beans, asparagus, mangetout, pasta and courgette ribbons and heat through, stirring occasionally. Another option is to make a flour-free, low-GI "pasta" using vegetables. This dish uses blanched courgettes, but you could try steamed bean sprouts, stir-fried.
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