Courgetti | Skinny Zucchini Pasta


Pasta is such a common dish — and let’s be honest, sooo delicious — but you can easily pack on the pounds if you aren’t careful. But what if I said you can eat healthy and eat pasta, too? There are many low-carb alternatives out there, like spaghetti squash, shirataki noodles, tofu noodles or my favorite: zucchini pasta!

Zucchini pasta are all the rage with healthy eaters, and it’s no wonder why. They’re ultra-low in calories and carbs, prevent bloating, keep you full — even though it’s very light — and help you maintain your blood sugar. Even more important, zucchini has a high content of vitamin C, carbohydrates, protein, fiber, potassium, foliate and vitamin A. That’s why it makes a great stand-in for regular pasta.

But how do you make theses ‘zoodles’? Don’t worry, it’s as easy as 1, 2, 3. All you need is a spiralizer to slice the zucchini into linguini. I purchased this Spirelli on and it was delivered the next day. You can look at it as a large pencil sharpener. Just put in the zucchini and turn it around like a pencil. Happy spiralizing!

This is my go-to recipe — so easy, but so tasteful! Sometimes simple is better, and with this dish that’s certainly the case.

1 courgette (zucchini)
6 mini vine tomatoes (of cherry tomatoes)
2 tbsp pine nuts
1 clove of garlic
Olive oil/coconut oil

Preheat the oven at 180° C. Place the tomatoes in a baking dish and drizzle with some olive oil or coconut oil. Bake for about 10 minutes. Toast the pine nuts in a dry, heavy skillet.

Clean the zucchini, create the ‘zoodles’ with the spiralizer and sprinkle on some salt. Heat a wok pan, melt a little coconut oil and add the crushed or chopped garlic. Add the zoodles and bake shortly on high-heat. The zucchini pasta are the best when they still have a bit of a bite.

Scoop the pasta in two plates and add a vine of tomatoes. Sprinkle with toasted pine nuts and drizzle with some olive oil.

Bon appétit!


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