This light and flavorful recipe transforms humble courgettes (zucchini) into a vibrant and delicious pasta-like dish. Long, wide ribbons of courgette are stir-fried with peas and infused with a subtle garlic flavour. A squeeze of lemon juice adds a refreshing note, while crumbled feta cheese and a sprinkle of chilli flakes and mint leaves bring pops of flavour and texture.
Simple to make and perfect for a light lunch or summer side dish, this recipe is sure to become a new favourite! Avoiding carbs but still want the pleasure of tucking into a plate of ‘pasta’? This courgette pappardelle recipe is the answer. All you need are the fattest courgettes you can lay your hands on plus a veggie peeler to create wide ribbons of courgette pappardelle in seconds! A generous shake of our new Steam Veggie Seasoning, a few peas, feta and mint for freshness and you have yourself a plate of ‘pasta’ with all the joy and none of the guilt!
This salad is great paired with seared salmon for the ultimate light summer lunch. Find the recipe here: https://foodloversmarket.co.za/recipe/sesame-crusted-tuna-steaks-with-an-avocado-radish-and-watercress-salad.
Marrow or courgette? Which is it?! In South Africa, we use the word marrow, while courgette is more favoured overseas. The marrow is a courgette that has been left on the plant to grow a little longer; likewise, if you pick a marrow when small, it’s classed as a courgette. Well, we get around that by simply saying, “baby marrow’ if they a small!
