The tulips are out in force and the garden is springing into bloom, so in line with this whimsical mood I decided to make a take on one of favourite and simplistic pasta dishes for lunch. I use my spiralizer quite a lot (this is the one I have http://amzn.to/1QEGUtq) as it’s a great way of making you feel like you’re having noodles, pasta and rice when in fact you’re not!
The gadget took a while to get used too (my fingers were not thanking me!) and also how to cook/the noodles etc right so that water didn’t come out and that the sauce had enough flavour. But I’m finally getting there…
There’s a lot of recipes around online but one of the best websites I found is inspiralized.com (http://bit.ly/1zPs5yS) which takes you through the basics and has some great recipes.
Ingredients
- 3 x courgette (enough for 2 people)
- 1 x bunch of spring onions
- Garlic infused olive oil
- Red Chilli
- Tin of anchovy fillets (drain the oil and rinse)
- 1 x Lemon – juice and peel
- Capers
- Parmesan
Method
First using blade b or thickest noodle cutting blade in your spiralizer make your courgettes into noodles. You should get something like this:
Add about a tablespoon of garlic olive oil to your frying pan and slice thinly the greens of the spring onions and your chilli and add to the pan in the olive oil along with lemon peel. Next slice your anchovy and caper finally.
Heat frying pan to medium heat and allow chilli and spring onion to soften and get aromatic. Add your anchovy and caper and fry for a few minutes until anchovy softens and disintegrates.
Add lemon juice and a good grind of black pepper (you probably won’t need salt as the anchovy and capers are pretty salty). Add courgetti and stir fry for a couple of minutes (you want them warmed through but still with bite.) Serve with grated parmesan and some more black pepper. Should be enough for 2 and you can scale up by doubling to serve 4.
palmernoms 